|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)|
|Canned tortillas/Frozen tortillas, thawed||6|
|Cooking oil||4 Tablespoon (adjust quantity as needed)|
|Lettuce head||1 Small, shredded|
|Tomato||1 Large, chopped|
|Shredded sharp american cheese||4 Ounce (1 cup)|
|Russian salad dressing||1⁄4 Cup (4 tbs) (creamy, adjust quantity as needed)|
In skillet cook beef, onion, and garlic till meat is browned 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 skillet fry tortillas, one at a time, on both sides in 1/4 inch hot cooking oil till crisp, 30 to 45 seconds.
Drain, Place tortillas in the center of dinner plates.
Dividing ingredients equally, layer ingredients for tostadas in the following order: lettuce, beans, meat, tomato, and cheese.
Serve at once.
Pass Russian dressing.