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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (379g) Recipe makes 6 servings |
||
| Calories 572 | ||
| Calories from Fat 263 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.3g | 45% | |
| Saturated Fat 10.7g | 53% | |
| Monounsaturated Fat 13.5g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.7g | ||
| Cholesterol 71mg | 23% | |
| Sodium 930mg | 38% | |
| Potassium 807mg | 23% | |
| Total Carbohydrate 49.5g | 16% | |
| Dietary Fiber 7.8g | 31% | |
| Sugars 4.8g | ||
| Protein 28.3g | 56% | |
Tostada Compuestas
By: Maryland Jim
Jun 16, 2007
This recipe is from the 1981 Southern Living Cookbook.
SERVES 6
Ingredients
- 1 lb ground beef
- 1/2 cup onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 (8 ounce) can kidney beans
- 6 (10 inch) flour tortillas
- vegetable oil
- 1 large tomato, chopped
- 1 small head iceberg lettuce, shredded
- 1 large avocado, peeled and chopped
- 1 cup shredded sharp cheddar cheese
- taco sauce
- sour cream
Directions
1
Combine ground beef, onion and garlic in a skillet; cook until bef is browned, stirring to crumble meat. Drain off pan drippings. Stir in chili powder and salt; set aside.2
Heat beans in a small saucepand over medium heat; drain off liquid, and set beans aside.3
Fry tortillas, one at a time, in 1/4 inch hot oil (375 degrees) 20 to 30 seconds on each side or until crisp and golden brown. Drain on paper towels.4
Spoon meat mixture, beans, tomatos, lettuce, avocado, and cheese on warm tortillas. Serve with taco sauce and sour cream.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Beans
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: morgainegeiser
On May 22, 2009
These were easy to prepare, lots of nice fresh ingredients. Only thing I would change is a little zing, they need to be spicer. Made for ZWT5.
From: ~Nimz~
On Nov 16, 2008
This was very nice for dinner tonight. I also made a few changes with what I had on hand. I thought the meat needed a little something extra so added a tablespoon of taco seasoning. I didn't heat the beans. I, like SusieD, sprayed the wheat tortillas with cooking spray and baked them at 450 for about 6 minutes. That seemed to work well. And for the sour cream and taco sauce, I mixed them together to make a nice dressing. Very nice. Thanks and Congratulation on your football win last week.
From: Susie D
On Jun 28, 2008
This made a quick & easy lunch. I did make a few changes to utilize what was on hand. I used a cup of frozen pinto beans instead of the canned and mashed them to a spreadable like consistency. I subbed ground turkey & added 1 t ground cumin and a chipolte pepper. I also sprayed the flour tortillas with cooking spray & baked them. Everything was topped with Salsa Fresca Made for ZWT4.
From: diner524
On Oct 23, 2007
I just loved the added kidney beans to the tostada!!! I also love the flavor of the crispy torilla so much better than bought taco shells/tostada. I followed the directions as far as ingredients except omitted the avocado, personal preference. What I did different was to drain the can of beans in the collander and set them aside, I browned the beef with the onion and garlic and then drained. I then returned the beef mixture and beans to pan, added salt, chili powder and pepper. I then added in about a 1/2 cup of water in order to cooked the beans and the spices into the mixture, then removed from heat once water was evaporated. This made for a wonderful Sunday football lunch!!!!
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