Friday, June 3, 2022

Black Bean and Beef Tostadas and Nachos

Something different on a Friday night. The recipe for the Tostadas came from Taste of Home. Dinner came together in 30 minutes. It was a quick and light meal. I have some baking to do tonight, so this was a perfect dinner.

Along with the Tostadas I made our house recipe for Nachos. All you do is take nacho chips and spread a few refried beans on them. Then add Diced Chili peppers and some salsa. Top with cheese and bake for about 10 minutes at 350˚.  Delicious!

Black Bean and Beef Tostadas

1/2 pound lean ground beef 
5 oz ounces diced tomatoes and green chiles, undrained
8 oz ounces black beans, rinsed and drained
8 oz 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, 4-6 minutes; crumble beef. 
Stir in tomatoes; bring to a boil. 
Reduce heat; simmer, uncovered until liquid is almost evaporated, 6-8 minutes. 
Stir in black beans; heat through.
To serve, spread refried beans over tostada shells. 
Top with beef mixture; add toppings as desired.


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