Recipe: Mexican Tostada Salads

MEXICAN TOSTADA SALADS

6 (8-inch) flour tortillas
3 tablespoons butter or margarine, melted
1 pound ground beef
2 teaspoons chili powder
1/4 teaspoon cumin
1/4 teaspoon oregano leaves
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon pepper, if desired
1/2 cup tomato sauce
1/2 cup water
2 cups lettuce, shredded
1 (15 ounce) can kidney beans, drained
1 large tomato, seeded and chopped
1 small onion, chopped
1/2 cup ripe olives, sliced
1/2 cup avocado, diced
8 ounces plain or jalapeno process cheese spread, melted
sour cream, if desired

Heat oven to 350 degrees F.

Lightly brush each side of tortillas with melted butter. Place tortillas on cookie sheets.

Bake at 350 for 10-13 minutes or until dry, crisp and lightly browned. Set aside.

In large skillet, browned ground beef; drain. Add seasonings, tomato sauce and water; simmer 5 minutes stirring occasionally.

TO ASSEMBLE:
Pace baked tortillas on individual serving plates; top each with 1/6 of the lettuce. Spoon 1/6 of the meat mixture over lettuce. Top each with beans, tomato, onion, olives and avocado. Pour melted cheese over salads. Serve with sour cream.

Servings: 6
Source: Pillsbury Super Salads and Vegetables, 1988