This is an old time favorite, in summer, combine with a side dish of fresh corn on the cob and enjoy! Click To Continue
Yield: 6 Servings; Cost per Serving: $.75 for the meatless version, $1.25 if you like the beef tostadas.
Save your dailydollars and a lot of time by turning your kitchen into a restaurant!In this super fast recipe, tortillas are filled with refried beans and salsa, topped with cheddar cheese, and baked until the cheese melts. Sprinkle some fresh cilantro on top and serve with sour cream and fresh lettuce. Choosing the beefy version still doesn’t beef up the bill too much!
6 (6-inch) flour or corn tortillas
3/4 cup fat-free refried beans
3/4 cup jarred red salsa
1 cup shredded Cheddar (about 2 1/2 oz.)
1 tablespoon finely chopped fresh cilantro
1 cup shredded Romaine lettuce
2 tablespoons sour cream
3/4 lb. ground beef, browned and drained
How to Prepare:
Preheat oven to 400°F. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray. Soften tortilla stack in microwave for 15 seconds and gently press a tortilla into each sprayed cup, flattening out edges. Divide beans among tostadas, top with salsa and sprinkle with cheese. You can also add cooked and crumbled ground beef to the tostada mixture if you prefer to have beef in your tostadas. Bake until warmed through and the tortilla shells are toasted, approximately 7 minutes. Be sure to watch them to prevent the tortilla shells from getting too toasty. Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream. Serve with extra salsa, if desired. Ole!