All you need are a handful of ingredients to whip up one of my family’s all-time favorites. You can also easily double the recipe for company or extra guests.
—SUSAN BROWN KANSAS CITY, KS
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
8 ounces lean ground beef (90% lean)
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (16 ounces) refried beans
8 tostada shells
Optional toppings: shredded lettuce, shredded reduced-fat Mexican cheese blend, sour cream and/or salsa
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until liquid is reduced to 2 tablespoons. Stir in black beans; heat through.
2. Spread refried beans over tostada shells. Top with beef mixture. Serve with toppings of your choice.
PER SERVING 390 cal., 11 g fat (3 g sat. fat), 44 mg chol., 944 mg sodium, 49 g carb., 12 g fiber, 24 g pro. Diabetic Exchanges: 3 starch, 3 lean meat.