|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1⁄2 Teaspoon|
|Canned cut green beans||8 Ounce (1 Can)|
|Canned red kidney beans||8 Ounce (1 Can)|
|Cooking oil||1 Tablespoon|
|10 inch flour tortillas||6|
|Tomato||1 Large, chopped|
|Head of lettuce||1 Small, shredded|
|Shredded sharp american cheese||4 Ounce (1 Cup)|
|Cream french salad dressing||1⁄2 Cup (8 tbs)|
In skillet cook beef, onion, and garlic till meat is brown and onion is tender.
Drain off fat.
Add chili powder and 1/2 teaspoon salt.
Set aside and keep warm.
In saucepan combine undrained green beans and kidney beans; heat and drain.
In heavy skillet heat 1/4 inch cooking oil.
Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or till crisp' and golden.
Drain on paper toweling.
Keep warm in foil in 250° oven.
Place tortillas in center of dinner plates.
Dividing ingredients equally among tortillas, layer ingredients for tostadas in the following order: meat, beans, tomato, lettuce, and cheese.