8 ounces lean ground beef
1/2 cup chopped onion (1 medium)
1 15-ounce can light red kidney beans, rinsed and drained
1 11-ounce can condensed nacho cheese soup
1/3 cup bottled salsa
8 tostada shells
1 cupshredded taco cheese (4 ounces)
Dairy sour cream or guacamole (optional)
1. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir kidney beans, nacho cheese soup, and salsa into beef mixture. Heat through.
2. Divide mixture among tostada shells. Top with cheese. Top with lettuce and tomatoes. If desired, serve with sour cream or guacamole.
Makes 4 servings