1 pkg. (10 count) Mission® Tostada Shells 1 lb. Ground Beef 2 pkg. (1 oz each) Lawry's® Taco Spices and Seasonings divided 3/4 cup Water 7 oz. jar roasted Red Bell Peppers 1 cup light Mayonnaise 1/4 cup light Sour Cream 1 tsp. Lemon Juice 1 can (15 oz) Black Beans rinsed and drained 1 can (15 oz) Whole Kernal Corn drained 1 can (2-1/4 oz) sliced ripe Olives drained 1 medium Tomato chopped 1 cup (4 oz) Cheddar Cheese shredded Optional Garnishes: thinly sliced Green Onions(including tops), Sour Cream, Pace® Salsa
1. Combine 1 package of Lawry's® Taco Spices and Seasonings with the roasted red peppers, light mayonnaise, light sour cream and lemon juice in a food processor; mix thoroughly. Cover and refrigerate for one hour. 2. In large skillet, brown ground beef until crumbly. Drain fat. Add 1 package Lawry's® Taco Spices and Seasonings and water, mix thoroughly. Bring to a boil; reduce heat to low, cover and simmer 10 minutes. Place tostada shells in a single layer on a baking sheet. Spread 2 tablespoons of roasted red pepper spread on each shell. Top with 2 tablespoons meat mixture, 2 tablespoons black beans, 2 tablespoons corn, olives and chopped tomatoes, as desired. 3. Sprinkle cheddar cheese on top of each pizza and heat for 3-5 minutes, or until cheese melts, in an oven preheated to 375 degrees F. Garnish with green onions, sour cream or Pace® Salsa, if desired.
Enjoy this delicious southwest pizza Mexican recipe!