This is a great recipe for a busy weeknight dinner. Everyone will enjoy it.
1 pound lean ground beef
1/2 cup chopped onion
1 can (15 oz.) light red kidney beans, rinsed and drained
1 can (11 oz.) condensed nacho cheese soup
1/3 cup bottled salsa
8 tostada shells
1 cup shredded Mexican cheese
Sour cream (optional)
In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in kidney beans, soup, and salsa. Heat through.
Spread mixture on tostada shells. Top with cheese, lettuce, tomatoes, avocados and sour cream if desired.