Tostada Platter

• 1 lb. ground beef
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1/2 tsp. chili powder
• 1 (8 oz.) can cut green beans
• 1 (8 oz.) can red kidney beans
• cooking oil
• 6 (10-inch) flour tortillas
• 1 large tomato, chopped
• 1 small head lettuce, shredded
• 1 c. shredded sharp American cheese (4 oz.)
• creamy French salad dressing

1. In a skillet, cook beef, onion and garlic until meat is brown and onion is tender.
2. Drain meat.
3. Add chili powder and 1/2 teaspoon salt.
4. Set aside and keep warm.
5. In a saucepan combine undrained green beans and kidney beans; heat and drain.
6. In heavy skillet, heat 1/4-inch cooking oil.
7. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or until crisp and golden.
8. Drain on paper toweling.
9. Keep warm in foil in 250u0b0 oven. Place tortillas in center of dinner plate.
10. Layer ingredients, tostadas, meat, beans, tomato, lettuce and cheese.
11. Serve at once. Pass salad dressing.

ground beef, onion, clove garlic, chili powder, green beans, red kidney beans, cooking oil, flour tortillas, tomato, head lettuce, american cheese, salad dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=516249 (may not work)