• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings


  • Recipe Submitted by on

Category: Mexican, Beef

 Ingredients List

  • 1 ts Olive oil
  • 1/4 c Chopped onion
  • 1 Garlic clove, minced
  • 1/2 ts Seeded and minced jalapeno
  • -or poblano pepper
  • 4 oz Cooked ground beef, crumbled
  • 2 oz Drained canned red kidney
  • -beans, mashed
  • 1/2 c Canned Italian tomatoes,
  • -drained, seeded, and
  • Chopped (reserve liquid)
  • 1/4 c Canned beef broth
  • 3/4 ts Chili powder
  • 1/4 ts Each ground cumin and
  • -oregano leaves
  • 1/8 ts Salt
  • 2 Tostada shells (6-inch
  • -diameter)
  • 1 oz Cheddar cheese, shredded
  • 1/2 c Shredded lettuce
  • 1/4 c Chopped fresh tomato
  • 1/4 c Sour cream


Garnish: cilantro sprigs

Preheat oven to 350F. In 10-inch skillet heat oil over medium-high heat;
add onion, garlic, and jalapeno (or poblano) pepper and saute until onion
is translucent, 3 to 4 minutes. Add beef, kidney beans, canned tomatoes
with reserved liquid, broth, and seasonings. Reduce heat to medium and let
simmer until liquid is reduced and mixture thickens, 5 to 10 minutes.

Place tostada shells on nonstick baking sheet and bake until heated
through, 3 to 5 minutes; transfer to serving plate. Spread half of meat
mixture over each shell; sprinkle each with half of cheese, then top each
with half of shredded lettuce and chopped fresh tomato. Serve with sour
cream garnished with cilantro.

Makes 2 servings.


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