Tostada Salad for 2
By Kath Dedon
This Tostada Salad from Sunset Cooking for Two…or Just for You has been a family favorite for over 25 years. It’s quick, easy, and flavorful. It’s a main dish salad that can be enjoyed year-round. The recipe doubles easily if you’re serving four people.
The original recipe calls for red kidney beans, which I have used. It’s pretty easy to find an 8-ounce can of kidney beans; it’s a convenient size. I have decided, however, that I prefer pinto beans or black beans. I just use half a can and save the rest to use later.
Ketchup may seem like a weird ingredient, but it works to bind the ground beef mixture together, and the ketchup is pretty much undetectable in the finished dish. You can substitute a tomato-based salsa that is “saucy” for the ketchup. I have done that and it works well.
(Adapted from a recipe in Sunset Cooking for Two…or Just for You)
Serves 2 (easily doubles)
½ pound lean ground beef
½ cup chopped onions
1 can (8 oz.) beans (or ½ 15 oz. can)
¾ teaspoon chili powder
¼ teaspoon ground cumin
3 tablespoons ketchup
About 3 cups iceberg lettuce, torn into bite-size pieces
½ cup shredded Monterrey Jack or cheddar cheese
1 small tomato, cut into wedges
1 small avocado, cut into wedges
Tortilla chips for serving
A chunky fresh salsa for serving (optional)
1. Cook the ground beef and onions together in a pan until the ground beef is done. Drain off any extra fat.
2. Add the beans, chili powder, cumin, and ketchup. Cook, covered, over medium-low heat for about 5 minutes.
(I used pinto beans this time.)
3. Divide the lettuce between two plates.
4. Top the lettuce with the ground beef and beans mixture. Sprinkle the cheese on top. Arrange the tomato and avocado slices on top. Serve with a few tortilla chips. Top with a bit of chunky fresh salsa, if desired.