4 Mission® Tostadas 1 lb. lean Ground Beef 1 large Onion chopped 14 1/2 oz. can undrained Tomatoes chopped 1 1/4 oz. pkg. Taco Seasoning Mix 3/4 cup Water 1 can rinsed Pinto Beans drained Shredded Lettuce 8 oz. pkg. Velveeta Pasteurized Prepared Cheese cut up Black Olives Sour Cream
1. Cook beef and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain and return to skillet. 2. Stir in 1 can chopped tomatoes, seasoning mix, and 3/4 cup water; cook over medium heat 10 minutes or until liquid evaporates. 3. Stir in pinto beans and cheese; cook until cheese melts. Serve over shredded lettuce in tortilla salad shells with chopped tomatoes, sliced olives and sour cream toppings.
Enjoy this delicious Mexican dinner salad Mexican recipe!