Double-Decker Beef-and-Bean Tostadas

Romaine Salad with Lemon Vinaigrette
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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 (16-oz) can fat-free refried beans
  • ¾ cup shredded reduced-fat Cheddar cheese
  • ¼ cup fresh salsa
  • 2 Tbsp chopped fresh cilantro
  • ¼ cup reduced-fat sour cream

Instructions

  1. 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.
  2. 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.
  3. Bake 6 to 8 minutes or until cheese is melted. Top with salsa, cilantro, and sour cream. Serve 2 stacks. Refrigerate 1 stack up to 1 day.

Side Dish Ingredients

  • 1½ Tbsp refrigerated lemon vinaigrette (such as Marzetti)
  • ½ (9-oz) pkg chopped romaine lettuce
  • 2 Tbsp thinly sliced red onion

Side Dish Instructions

  1. Toss together all ingredients in a bowl.

Nutritional Information

Main Side Total
Servings 3 2
Calories
410
48
458
Fat (g) 18 3 21
Sat. Fat (g) 9 0 9
Protein (g) 29 0 29
Carb (g) 30 4 34
Fiber (g) 5 1 6
Sodium (mg) 1059 94 1153

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