Barbecued Sticky Ribs
Slow-Cooked Southwest Chicken

Black Bean and Beef Tostadas

  • 4 Servings
  • Prep/Total:30 min.

“Just a handful of ingredients add up to one of our family’s favorites. Also easy to double for company!”
—Susan B., Kansas City, KS


  • 8 ounces lean ground beef (90% lean)
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (16 ounces) refried beans
  • 8 tostada shells
  • Optional toppings: shredded lettuce, shredded reduced-fat Mexican cheese blend, sour cream and/or salsa


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until liquid is reduced to 2 tablespoons. Stir in black beans; heat through.
  2. Spread refried beans over tostada shells. Top with beef mixture. Serve with toppings of your choice.

Ready in just 30 minutes!

Taste of Home Most Requested Recipes 2013

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