Double-Decker Beef-and-Bean Tostadas
Romaine Salad with Lime Vinaigrette
Ingredients
- ½ lb lean ground beef
- ½ (8-oz) pouch mild red chile enchilada sauce (such as Frontera)
- 6 (0.63-oz) tostada shells (such as Guerrero)
- ½ (15-oz) can refried beans
- ¾ cup shredded Cheddar cheese
- ¼ cup fresh salsa
- 2 Tbsp chopped fresh cilantro
- ¼ cup reduced-fat sour cream
Instructions
- Preheat oven to 400°F. Cook beef in a nonstick skillet 6 to 8 minutes or until browned and crumbly. Stir in enchilada sauce; cook 1 to 2 minutes or until thoroughly heated.
- Place 3 tostada shells on a rimmed baking sheet; spread beans on tostada shells. Spoon beef mixture over beans; sprinkle with ½ cup cheese, and top with 3 tostada shells. Sprinkle with ¼ cup cheese.
- Bake 6 to 8 minutes or until cheese is melted. Top with salsa, cilantro, and sour cream.
Side Dish Ingredients
- 1 Tbsp extra virgin olive oil
- ½ Tbsp fresh lime juice
- ⅛ tsp kosher salt
- ½ (9-oz) pkg chopped romaine lettuce
- 2 Tbsp thinly sliced red onion
Side Dish Instructions
- Whisk together first 3 ingredients in a large bowl. Add lettuce and onion; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
452
|
53
|
505
|
| Fat (g) | 23 | 5 | 28 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 29 | 1 | 30 |
| Carb (g) | 30 | 2 | 32 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 1073 | 83 | 1156 |
Quick & Healthy Meal Plan
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