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Vegetable Beef Tostadas

 Vegetable Beef Tostadas
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
4 ServingsPrep/Total Time: 30 min.


  • 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 ranch salad dressing
  • Hot pepper sauce to taste


  • 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

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Vegetable Beef Tostadas (continued)

Editor's Note: 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.