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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this recipe from my mother. In summer, we both prepare this dish often with vegetables from our gardens. Ranch dressing is a tasty topping twist.JoNee Koehn, Buhl, Idaho Ingredients:
3/4 pound ground beef |
1 medium onion, thinly sliced |
1 medium zucchini, thinly sliced |
1 can (4 ounces) mushroom stems and pieces, undrained |
1/4 cup chopped celery |
2 tablespoons chopped green pepper |
1/4 teaspoon salt |
4 corn tortillas (6 inches) |
2 tablespoons vegetable oil |
1 cup (4 ounces) shredded cheddar cheese |
1 medium tomato, chopped |
1/2 cup sour cream or ranch salad dressing |
hot pepper sauce to taste |
Directions:
1. In a skillet, cook beef over medium heat until no longer pink; drain. Add the onion, zucchini, mushrooms, celery, green pepper and salt. Simmer, uncovered, for 8-10 minutes or until vegetables are tender. Meanwhile, in another skillet, fry tortillas in oil; drain on paper towels. Place the tortillas on a greased baking sheet. Spoon meat mixture onto the center of each. Sprinkle with cheese. Bake at 350° for 30-5 minutes or until cheese is melted. Top with tomato, sour cream and hot pepper sauce. Yield: 4 tostadas.
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