- pepper sauce. Cook, uncovered, 4-5 minutes or until heated through.
- Add cheese and corn; heat through. Spread about 1/3 cup filling over
- each tostada shell. Sprinkle with lettuce, tomatoes and cilantro.
- Yield: 8 servings.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on tostada shells with toppings.
Nutritional Facts: 2 tostadas equals 356 calories, 15 g fat (5 g saturated fat), 71 mg cholesterol, 739 mg sodium, 32 g carbohydrate, 5 g fiber, 25 g protein.