Black Bean and Beef Tostadas

Contributed By: Terry Borden


1/2 pound lean ground beef (90% lean)
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (16 ounces) refried beans, warmed
8 tostada shells
Optional: Shredded reduced-fat Mexican cheese blend, shredded lettuce, salsa and sour cream


In a large skillet, cook beef over medium-high heat until no longer pink, 4 to 6 minutes; crumble beef. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6 to 8 minutes. Stir in black beans; heat through.
To serve, spread refried beans over tostada shells. Top with beef mixture; add toppings as desired.

Helpful Hints:

Prep/Total Time: 30 min.
Makes 4 servings

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