Recipe: Macaroni and Cheese Tostada (using kidney beans and Catalina dressing)

MACARONI AND CHEESE TOSTADA

1 (7 1/4 oz.) pkg. macaroni and cheese
1 lb. ground beef
1 (15 oz.) can kidney beans, drained
1 (8 oz.) bottle Catalina dressing
1/2 cup chopped onion
1 tbsp. chili powder
6 corn tortillas
1 1/2 cups shredded lettuce
1 cup chopped tomatoes
1 cup sour cream

Prepare macaroni and cheese as directed on package.

Brown meat; drain.

Add beans, dressing, onion and chili powder; cover. Simmer 10 minutes, stirring occasionally.

Fry each tortilla in 1/4 inch of hot oil until crisp and golden, turning once; drain.

For each tostada, layer lettuce, tortilla, macaroni and cheese, meat mixture, tomatoes and sour cream.

Makes 6 servings