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
Total TimePrep/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 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.
Helpful Hint: Unless the label states otherwise, store hot pepper sauce at room temperature for up to 1 year. Although the color may change over time, it'll still pack a punch.
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