Tostada
Fried flour tortillas topped with zesty seasoned beef, refried beans, lettuce, cheddar cheese, tomatoes, green onions, and green chiles.
Serving size: 1 tostada
Instructions
| Ingredient |
Quantity |
Instructions |
| Santiago® Refried Beans |
5 1/4 cup
|
Place refried beans in steamtable pan. Stir in boiling water; cover. Hold on warm steamtable at least 5 minutes. |
| Water, boiling |
4 2/2 cup
|
|
| Beef, ground |
4 1/2 lb.
|
Cook beef in oven; drain off fat. Stir into refried beans. |
| Flour tortillas, 8-inch |
50
|
Pour oil to 1/4-inch deep in medium skillet. Heat to 360 F. Fry each tortilla on both sides until crisp; drain on paper towel. Spread each tortilla with #12 scoop meat/bean filling. |
| Lettuce, shredded |
4 3/4 lb.
|
Layer remaining ingredients equally among tortillas. |
| Cheddar or Monterey Jack cheese, shredded |
3 1/10 lb.
|
|
| Tomato, chopped |
4 lb.
|
|
| Green onion, sliced |
12 1/2 oz.
|
|
| Green chiles, diced, drained |
1 1/2 27-oz can
|
|
|
|
Serve with 1-ounce picante sauce or chunky salsa. If desired, garnish with sour cream. |
|
|
Variations: Other garnishes may include avocado slices, guacamole, chopped black olives. |
Nutritional Information Per Serving
| Calories — 371 |
Protein — 21.4 g |
Fat — 21.8 g |
| Carbs — 25.3 g |
Iron — 3.5 mg |
Sodium — 523 mg |
| Potassium — 289 mg |
Zinc — 2.5 mg |
Vitamin A — 1330 IU |
| Riboflavin — 0.25 mg |
Niacin — 2.2 mg |
Calcium — 292 mg |
| Cholesterol — 28.6 mg |
Vitamin B6 — 0.06 mg |
Vitamin B12 — 0.59 ug |
| Thiamine — 0.14 mg |
Phosphorus — 225 mg |
Folic Acid — 34.7 mg |
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