Taco Salad Tostada/Tex Mex Casserole
Taco Salad Tostada
Recipe Rating:
Prep Time: 30 min
Total Time: 30 min
Makes: 6 servings, 1 tostada each
1 pkg. (14.25 oz.) TACO BELL HOME ORIGINALS Taco Dinner Cheesy Double Decker
1 lb. ground beef
1-1/2 cups shredded lettuce
1 tomato, chopped
1-1/2 cups KRAFT Shredded Cheddar Cheese
1/2 cup TACO BELL HOME ORIGINALS Salsa
PREHEAT oven to 350°F. Spray both sides of Tortillas with cooking spray, then place in a single layer on baking sheet. Bake 10 min. or until crisp and lightly browned.
COOK and season meat with Taco Seasoning as directed on package.
SPREAD each tortilla with 1 Tbsp. of the Nacho Cheese Sauce; top with meat mixture and lettuce. Crumble 1 Taco Shell over each tostada; top with tomato, cheese and salsa.
Nutrition (per serving)
Calories 490
Total fat 27g
Saturated fat 11g
Cholesterol 75mg
Sodium 1400mg
Carbohydrate 33g
Dietary fiber 2g
Sugars 4g
Protein 25g
Vitamin A 25%DV
Vitamin C 8%DV
Calcium 30%DV
Iron 15%DV
1
lb. ground meat
2 cups cooked minute rice
1 packet of taco seasoning mix
I can diced tomatoes and chilies
1/2 cup of jalapeno peppers, sliced or chopped
Shredded cheddar cheese
Salsa
Brown ground meat and mix in taco seasoning according to packet directions. Cook
minute rice (takes 5 minutes) and mix with tomatoes and chilies. Blend in taco
meat to the rice mixture making it as moist or dry as you choose. Top with
salsa, and shredded cheese. Warm it in the oven at 375 degrees for 10 minutes.
Serve with tortilla chips!
I do a can of rotel instead of adding the peppers.
Sent to me by my friend, Linda P.