Taco Salad Tostada

I made this recipe and will make it again and again. I mixed refied beans and homemade chili ,spread a thin layer on the plate and topped with the orginal recipe. No slipping and good taste

It looks delicious and as I began to print it, I noticed that it has VERY high sodium. We need good AND healthy recipes.

good

I have been making taco salads for quite some time now. After my first attempts resulted in soggy, hard to break up tostadas I tried this method. I save all the broken store bought tortilla chips at the bottom of the bag for this. If I do not have enough I break up some more into bite size. Anything you put directly on the crisp tortilla will soon make it soft. So I put the meat on the plate first, followed by taco sauce or salsa, sour cream, shredded lettuce, diced de-seeded tomato, diced onion, shredded cheese and finally the broken tortilla chips. You can put anything you prefer in your salad, but putting the chips on last keeps them crisp and much easier to eat, and I enjoy that crunch.

It was simple and easy to make and I will definately make this again we love Mexican food!

As a Mexican the moment I see groundbeef as an ingredient I know that it is not good. Pretty much the only time we use ground beef is when we make Albondiga soup (meatball soup). Instead of ground beef try using trocito de res (beef strips for stir fry). Then follow the rest of the recipe as recomended.

This was so good. It is so easy to make and the family all really liked it.

I don't eat meat so I substitute refried beans and just put sharp chedder (shredded) on with lettuce & tomatoe (salsa is eeven better.

To keep tostada from slipping around on the plate, I serve refried beans with it and use a small amount on plate and set the tostada on the beans and it stops the sliding.

Very good and delicious!! I will make it again.