Ingredients
1
lb lean (at least 80%) ground beef
1
can (16 oz) Old El Paso™ Vegetarian Refried Beans
2
teaspoons ground cumin
1/2
teaspoon garlic salt
6
Old El Paso™ 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 olive 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)
Preparation
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.
Meanwhile, heat tostada shells as directed on box.
To assemble tostadas, spread 1/2 cup beef mixture onto each tostada shell. Place carrots 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.
