Pillsbury Halloween/October 2007

Scarecrow Tostadas
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 45 minutes 45 minutes 440 25gm 1140mg


INGREDIENTS:
1 lb lean (at least 80%) ground beef 1 can (16 oz) vegetarian refried beans 2 teaspoons ground cumin
1/2 teaspoon garlic salt 6 tostada shells (from 4.5-oz box) 6 ready-to-eat baby-cut carrots
6 red bell pepper slices 12 cherry tomatoes about 4 teaspoons sour cream
12 ripe olives slices 1-1/2 cups finely shredded Mexican or taco-seasoned cheese blend (6 oz) 1-1/2 cups chopped leaf lettuce
6 triangle-shaped tortilla chips (about 3 inch)



1 In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Add beans, cumin and garlic salt. Reduce heat to low; cook 3 to 4 minutes, stirring occasionally, until hot.
2 Meanwhile, heat tostada shells as directed on box.
3 To assemble tostadas, spread 1/2 cup beef mixture onto each tostada shell. Place carrot in center of each for nose, red bell pepper slice for mouth, and 2 cherry tomatoes for eyes. Spoon 1/4 teaspoon sour cream on each tomato eye; top with olive slices. Sprinkle 1/4 cup cheese and 1/4 cup lettuce around top edge of each tostada. Place tortilla chip on top of each tostada for scarecrow hat. Serve immediately.

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