Comida Kraft
Recipe Box

Taco Salad Tostada

Taco Salad Tostada is rated 4.32 out of 5 by 50.
Prep Time
30
min.
Total Time
30
min.
Servings

6 servings

Lettuce makes these tostadas taco salad's cousin, but it's the nacho cheese sauce and shredded Cheddar that make them doubly cheesy.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Spray both sides of Tortillas with cooking spray, then place in a single layer on baking sheet. Bake 10 min. or until crisp and lightly browned.
  • Cook meat with Taco Seasoning Mix as directed on package.
  • Spread each tortilla with 1 Tbsp. Nacho Cheese Sauce; top with meat mixture and lettuce. Crumble 1 Taco Shell over each tostada; top with tomato, cheese and salsa.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Serving Suggestion

Serve with a side of hot cooked rice and black beans.

Substitute

Brush both sides of tortillas with oil instead of spraying with cooking spray.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 450
Total fat 24g
Saturated fat 9g
Cholesterol 75mg
Sodium 1290mg
Carbohydrate 32g
Dietary fiber 2g
Sugars 3g
Protein 26g
% Daily Value
Vitamin A 25 %DV
Vitamin C 8 %DV
Calcium 30 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I have been making taco salads for quite some time now. 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.
Date published: 2006-04-26
Rated 4 out of 5 by from I had been making a version of this recipe for years-my children loved tacos, but my husband did not... I had been making a version of this recipe for years-my children loved tacos, but my husband did not like the mess and crunch-he said it was too much "work" to eat. So I made a batch of fried corn bread and he and I topped the fried corn bread cakes with the various toppings - taco bell salsa etc and enjoyed while the kids made their own tacos! This is the same thing, but with a lower fat and calorie count than the fried corn bread has!
Date published: 2006-04-29
Rated 5 out of 5 by from I spiced it up a little bit. I spiced it up a little bit. We always put corn in our taco meat so we added that and we also made spanish rice to go on it. Plus a layer of refried beans on the bottom before the nacho cheese. Add a little bit of sour cream on the top and Voila! It was excellent. We will definitely be making this again soon.
Date published: 2006-05-13
Rated 1 out of 5 by from As a Mexican the moment I see groundbeef as an ingredient I know that it is not good. 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.
Date published: 2006-04-26
Rated 5 out of 5 by from my husband wants to eat tacos once a week! my husband wants to eat tacos once a week! this recipe was a great alternative. it uses all the ingredients in tacos, but has more of a salad feel to it. i would recommend eating it in a bowl instead of a plate because it didn't want to stay still on the plate.
Date published: 2005-03-20
Rated 3 out of 5 by from We love tostados at my house! We love tostados at my house! I have made these for years, but I use taco seasoning in with the meat and after layering, I drizzle some Kraft Catalina dressing on top. The sweetness of the dressing helps with the spicy meat. Oh..sour cream is a must too!!
Date published: 2006-05-04
Rated 5 out of 5 by from I've not made this yet, and I do intend to, but, I solved the sliding tortilla problem a long time... I've not made this yet, and I do intend to, but, I solved the sliding tortilla problem a long time ago. It sounds like an easy fix. After baking tortilla, lift it up, and spread the dish with a little REFRIED BEANS! And serve them on the side!
Date published: 2006-04-26
Rated 5 out of 5 by from I made the Tostada in a bowl shape and used a bowl because it really does slide all over the plate. I made the Tostada in a bowl shape and used a bowl because it really does slide all over the plate. Its really like taco salad but its great and its easy to do it this way. Great either way. Me I'm a little on the mess side so I need the bowl.
Date published: 2006-04-25
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