Tasty Tostada Skillet
Instructions:
- 1 16-oz. can refried beans
- 1/4 t. ground cumin
- 1 c. cooked lean beef, cut into thin slices
- 1/4 c. prepared taco sauce
- 1 c. cheddar cheese, shredded
- 1/4 c. green onions, thinly sliced
- 1 tomato, chopped
- 1 T. fresh cilantro leaves
- salsa for garnish
- 8 prepared corn tostada shells
- Spread the refried beans in the bottom of a large skillet. Sprinkle with the ground cumin. Heat the beans over medium-low heat until warmed and slightly steaming, stirring occasionally. Spread the beans into an even layer and top with the beef.
- Pour the taco sauce over the beef. Sprinkle the cheddar cheese over the sauce. Cover and cook on medium heat for 5 to 6 minutes or until the cheese is melted and the tostada is cooked through.
- Layer the green onions over the cheese, spread the tomato evenly over the onions, and top with the cilantro.
- To serve, divide the skillet into fourths and scoop equal portions of the tostada filling onto the tostada shells. Garnish with salsa.
- Kids can help with this recipe:
- Older kids, with instruction, can open the can of refried beans and place the beans into the skillet.
- Measure the cumin and taco sauce.
- Carefully sprinkle the shredded cheese over the meat layer.
- Wash the green onions, tomato, and cilantro. Pick the cilantro leaves off the stems.
- Open the box of tostada shells and place 2 on each dinner plate.