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Vegetable Beef Tostadas Recipe

I got this recipe from my mother. In summer, we both prepare this dish often with vegetables from our gardens. Ranch dressing is a tasty topping twist.—JoNee Koehn, Buhl, Idaho

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Vegetable Beef Tostadas Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

25 5 30

Ingredients

3/4 pound ground beef
1 medium onion, thinly sliced
1 medium zucchini, thinly sliced
1 can (4 ounces) mushroom stems and pieces, undrained
1/4 cup chopped celery
2 tablespoons chopped green pepper
1/4 teaspoon salt
4 corn tortillas (6 inches)
2 tablespoons vegetable oil
1 cup (4 ounces) shredded cheddar cheese
1 medium tomato, chopped
1/2 cup sour cream or Hidden Valley® Ranch

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Dress Up Any Meal

Use Hidden Valley® Ranch with snacks, salads, main dishes and more for a crowd-pleasing taste!

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Hot pepper sauce to taste

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Add the onion, zucchini, mushrooms, celery, green pepper and salt. Simmer, uncovered, for 8-10 minutes or until vegetables are tender. Meanwhile, in another skillet, fry tortillas in oil; drain on paper towels. Place the tortillas on a greased baking sheet. Spoon meat mixture onto the center of each. Sprinkle with cheese. Bake at 350° for 30-5 minutes or until cheese is melted. Top with tomato, sour cream and hot pepper sauce. Yield: 4 tostadas.

Helpful Hint: Unless the label states otherwise, store hot pepper sauce at room temperature for up to 1 year. Although the color may change over time, it'll still pack a punch.

Nutritional Facts 1 serving (1 each) equals 450 calories, 28 g fat (14 g saturated fat), 92 mg cholesterol, 547 mg sodium, 22 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Vegetable Beef Tostadas in Taste of Home Ground Beef Cookbook , p293