Categories: Mexican
Ingredients
- 1/2 lb. ground beef
- 10 oz. can diced tomatoes and green chilies, undrained
- 15 oz. can black beans, rinsed and drained
- 16 oz. can refried beans, warmed
- 8 tostada shells
- Optional toppings: shredded Mexican cheese blend, shredded lettuce, salsa and sour cream
Directions
-
In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 4-6 minutes. 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.