From the Better Homes & Gardens “Anyone Can Cook” cookbook gifted to me by the Olive Family.
Ingredients
8 oz. ground beef, ground pork, ground chicken or ground turkey
1/2 cup chopped onion (1 medium)
1 15-oz. can light red kidney beans, black beans, or pinto beans, rinsed and drained
1 11-oz. can condensed nacho cheese soup
1/3 cup bottled salsa
8 tostada shells
1 cup shredded taco cheese (4 oz.)
Shredded lettuce
Chopped or wedged tomatoes
Dairy sour cream or refrigerated avocado dip (guacamole) (optional)
Cooking Instructions
In a 10-inch skillet, cook ground meat and onion until meat is brown and onion is tender. Drain fat; discard. Stir beans, soup and salsa into beef mixture. Heat through.
Divide meat-bean mixture among tostada shells. Top with cheese, lettuce and tomatoes. If desired, serve with sour cream or avocado dip.
Makes 4 servings.
Nutritional Information
Per serving: 576 cal., 33 g total fat (15g sat. fat), 81 mg cholesterol, 1,277 mg sodium, 42g carbo., 11g fiber, 26 g protein
Our thoughts
We like that it’s high in protein. The beans up the protein factor!
Can also be made into skillet tacos – Prepare as above, except omit tostada shells. Warm 8 corn taco shells according to package directions. Divide meat-bean mixture among taco shells.
I love that it is a one-skillet dish; makes clean-up much easier!
