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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 can(s) chili beans with chili gravy (15-ounce) |
1/2 cup(s) chopped onion (1 medium) |
1 cup(s) quartered cherry tomatoes or salsa |
1-1/2 cup(s) quick-cooking brown rice |
1/2 cup(s) shredded cheddar cheese (2 ounces) |
3 cup(s) shredded lettuce |
8 tostada shells |
1-1/2 cup(s) water |
1 can(s) whole kernel corn, drained (8-ounce) |
Directions:
1. 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.
2. Meanwhile, place tostada shells on a baking sheet. Bake for 5 minutes or until heated through.
3. 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.
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