Tuesday, October 26, 2010

Beef Tostadas

1 pound lean ground beef
1/2 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
4 drops hot pepper sauce
1-1/2 cups (6 ounces) reduced-fat Mexican cheese blend
1/2 cup frozen corn, thawed
16 tostada shells
2 cups shredded lettuce
1 cup chopped tomatoes
1/4 cup minced fresh cilantro

1.In a large skillet, cook meat over medium heat until no longer pink.

2. Add the onion, green pepper and garlic. Cook and stir for 3-5 minutes or until onion is tender.

3.Stir in the beans, salsa, chili powder, cumin, salt,corn and hot pepper sauce. Cook for 5 minutes or until heated through.

4.Stir in cheese heat through.

5.Spread about 1/3 cup filling on each tostada shell. Sprinkle with the lettuce, tomatoes and cilantro.

* I use the Wal-Mart brand Sams Choice Sweet corn and black bean salsa. I think that it gives it the perfect amount of sweetness. And also adds a few black beans to the recipe yummy.

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