- 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, warmed
- 8 tostada shells
- Optional toppings: shredded lettuce, shredded reduced-fat Mexican cheese blend, sour cream and/or salsa
- 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 most of the liquid is evaporated. Stir in black beans; heat through.
- Spread refried beans over tostada shells. Top with beef mixture. Serve with toppings of your choice. Yield: 4 servings.
Originally published as Black Bean and Beef Tostadas in Healthy Cooking October/November 2011, p59
Reviews for Black Bean and Beef Tostadas
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Reviewed Oct. 17, 2011
"This recipe was very good and easy to throw together. Used ground turkey, added taco seasoning to meat mixture and spicy refried beans to spice it up!"
Reviewed Sep. 29, 2011
"This was very easy and delicious!"