Print Options

 
 
 Print

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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 ranch salad dressing
  • Hot pepper sauce to taste

Directions

  • 1. 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.

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.