Tostado

• 12 oz. lean ground beef
• 1 clove garlic, finely chopped
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 (16 oz.) can whole tomatoes
• 8 tostado shells, broken into quarters
• 1 c. shredded cheese (4 oz.)
• 1 c. chopped onions
• 1/2 tsp. ground cumin
• 1/2 tsp. leaf oregano, crumbled
• 2 Tbsp. flour (all-purpose)
• 1 (4 oz.) can diced green chilies, undrained
• 1 (16 oz.) can pinto beans, rinsed and drained

1. Position oven rack in upper third of oven and preheat to very hot (450u0b0).
2. Crumble beef into large heavy skillet and place over moderately high heat.
3. Add onion and garlic; cook 5 to 8 minutes or until meat is no longer pink.
4. Drain off fat.
5. Add cumin, oregano, salt, pepper and flour.
6. Stir over medium heat for 1 minute.
7. Add tomatoes and chilies; cook for 3 minutes or until thickened.

lean ground beef, clove garlic, salt, pepper, tomatoes, tostado shells, shredded cheese, onions, ground cumin, leaf oregano, flour, green chilies, pinto beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242381 (may not work)