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Tostada Platter

Mexican.Chef's picture
  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.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3334 Calories from Fat 2149

% Daily Value*

Total Fat 239 g367.4%

Saturated Fat 81 g405%

Trans Fat 0 g

Cholesterol 426.6 mg142.2%

Sodium 3143.4 mg131%

Total Carbohydrates 177 g59%

Dietary Fiber 37.3 g149.2%

Sugars 44.6 g

Protein 138 g276.8%

Vitamin A 275.3% Vitamin C 110.3%

Calcium 101.8% Iron 78.2%

*Based on a 2000 Calorie diet

Tostada Platter Recipe