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Biscuit Tostadas Recipe

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Refrigerated biscuits and just four other ingredients make it easy for little hands to assemble these cute kid-size tostadas. "They're best eaten on a plate with a fork," recommends Terrie Stampor of Sterling Heights, Michigan.

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Biscuit Tostadas Recipe

Prep/Total Time: 30 min.

Yield: 16 Servings

20 10 30

Ingredients

1 pound ground beef
1 jar (16 ounces) salsa, divided
1 tube (16.3 ounces) large refrigerated flaky biscuits
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
2 cups shredded lettuce

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1-1/2 cups salsa; heat through.
Split each biscuit in half; flatten into 4-in. rounds on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Top with meat mixture, cheese, lettuce and remaining salsa. Yield: 16 servings.

Nutritional Facts 1 serving (1 each) equals 205 calories, 11 g fat (5 g saturated fat), 26 mg cholesterol, 528 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Biscuit Tostadas in Quick Cooking January/February 2002, p40

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