Crunchy Beef Tostadas
Mexican Street Corn Salad
Ingredients
- 1 lb ground beef
- 1 (10-oz) can enchilada sauce
- 12 (0.63-oz) tostada shells
- 1 (15-oz) can refried beans
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) carton sour cream
- ½ cup pico de gallo
Instructions
- Preheat oven to 400°F. Cook beef in a large nonstick skillet over medium-high heat until browned and crumbly. Drain, and return to skillet. Stir in enchilada sauce; cook 1 to 2 minutes or until thoroughly heated.
- Meanwhile, place 6 tostada shells on a large rimmed baking sheet; spread beans on tostada shells. Spoon beef mixture over beans; sprinkle with 1 cup cheese and top with 6 tostada shells. Sprinkle with 1 cup cheese.
- Bake 6 to 8 minutes or until cheese is melted. Top with sour cream and pico de gallo.
Side Dish Ingredients
- 1 jalapeño pepper, seeded and minced
- ¼ cup chopped fresh cilantro
- 2 (12-oz) pkg frozen whole kernel corn
- 2 Tbsp olive oil
- 1 (4-oz) pkg crumbled feta cheese
- 1 lime
- 3 Tbsp mayonnaise
Side Dish Instructions
- Sauté corn in hot oil in a large nonstick skillet over medium-high heat 6 to 8 minutes or until browned. Transfer to a bowl.
- Grate zest and squeeze juice from lime over corn. Add remaining ingredients; toss. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
638
|
239
|
877
|
| Fat (g) | 38 | 15 | 53 |
| Sat. Fat (g) | 15 | 4 | 19 |
| Protein (g) | 31 | 6 | 37 |
| Carb (g) | 44 | 25 | 69 |
| Fiber (g) | 6 | 3 | 9 |
| T. Sugs (g) | 4 | 4 | 8 |
| A. Sugs (g) | 1 | 0 | 1 |
