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Main dishes

Beef & Pickled Jalapeño Tostadas

photo by:kraft
time
prep:
30 min
total:
30 min
servings
total:
6 servings

What You Need

1
 onion, cut into wedges
3
cloves  garlic, cut in half
1
lb.  lean ground beef
1/2
cup   chopped fresh cilantro, divided
1/3
cup  cider vinegar
1/4
tsp.  ground allspice
1
lb.   small red potatoes (about 4), cut into 1/4-inch-thick slices, cooked
1/2
cup  drained pickled jalapeño nacho slices
12
 corn tostadas
1
cup  KRAFT Shredded Cheddar Cheese

Make It

COOK onions in large skillet on medium heat 5 min. or until tender, stirring frequently. Add garlic; cook and stir 1 min. Add meat, 1/3 cup cilantro, vinegar and allspice; mix well. Cook 10 min. or until meat is no longer pink and liquid is cooked off, stirring occasionally.

STIR in potatoes and jalapeños; cover. Cook 5 min. or until heated through, stirring occasionally.

SPOON onto tostadas; top with cheese and remaining cilantro.

Kraft Kitchens Tips

How to Cook Potatoes in the Microwave
Place potato slices in microwaveable bowl; cover with waxed paper. Microwave on HIGH 5 min. or until potatoes are fork tender.
How to Make Tostadas
Heat oven to 425ºF. Spray both sides of 12 corn tortillas with cooking spray; place on baking sheet. Bake 10 to 12 min. or until crisp, turning after 6 min. Transfer to wire rack; cool completely.
Substitute
Prepare using drained canned plain whole or sliced jalapeños.
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