Directions:
- Preheat oven to 350 degrees F. In a large saucepan, bring water to boiling. Stir in rice and onion. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Stir. Cover and let stand for 5 minutes. Stir undrained chili beans and the corn into rice mixture. Heat through.
- Meanwhile, place tostada shells on a baking sheet. Bake for 5 minutes or until heated through.
- To assemble, place 2 tostada shells on each dinner plate. Top tostadas with shredded lettuce and the rice-bean mixture. Sprinkle with cheddar cheese and top with tomatoes or salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 662.48 Kcal (2774 kJ) | ||
| Calories from fat | 306.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.05g | 52% | |
|---|---|---|---|
| Cholesterol | 72.11mg | 24% | |
| Sodium | 1636.31mg | 68% | |
| Potassium | 1381.25mg | 29% | |
| Total Carbs | 71.62g | 24% | |
| Sugars | 4.87g | 19% | |
| Dietary Fiber | 7.6g | 30% | |
| Protein | 27.92g | 56% | |
| Vitamin C | 17.3mg | 29% | |
| Iron | 7.3mg | 41% | |
| Calcium | 603.8mg | 60% | |
| Amount Per 100 g | |||
| Calories | 99.35 Kcal (416 kJ) | ||
| Calories from fat | 45.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 52% | |
|---|---|---|---|
| Cholesterol | 10.81mg | 24% | |
| Sodium | 245.39mg | 68% | |
| Potassium | 207.14mg | 29% | |
| Total Carbs | 10.74g | 24% | |
| Sugars | 0.73g | 19% | |
| Dietary Fiber | 1.14g | 30% | |
| Protein | 4.19g | 56% | |
| Vitamin C | 2.6mg | 29% | |
| Iron | 1.1mg | 41% | |
| Calcium | 90.6mg | 60% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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