Beef 'n Bean Tostadas

[Roxy15]

Beef 'n Bean Tostadas:

 

1-(16-oz.) Can Refried Beans

1-(4.5-oz.) Can Chopped Green Chiles, Drained

1-(12-Count) Tostada Shells

1 lb. Lean Ground Beef

1-(16-oz.) Jar Salsa

1-1/2 Cups Shredded Lettuce

3-oz.-(1/4 Cup) Shredded Cheddar Cheese

1/4 Cup Diced Tomato

 

Heat oven to 375 degrees. In medium bowl, combine Refried Beans and Chiles; mix well. Spread 2-3 T. Refried Bean mixture onto each Tostada Shell; place on ungreased large cookie sheet. Bake at 375 degrees for 5 to 7 minutes or until hot.

Meanwhile, in large skillet, brown ground beef; drain. Stir in 1-1/2 cups of the Salsa. Cook over medium heat for 2 to 3 minutes or until thoroughly heated.

 

Serve Tostada Shells topped with hot beef mixture, shredded lettuce, cheese, tomatoes and remaining salsa.

Shred the lettuce, dice the tomato and shred the cheese; store them in separate plastic bags or small serving bowls in the refrigerator.

 

To let each person build an individual tostada, set out additional toppings such as chopped Red or Green Bell Peppers, Sliced Ripe Olives, Sliced Jalapeño Peppers, Guacamole and Sour Cream.