Rice, Bean & Beef Tostadas
These beef tostadas are topped with cabbage, rice, onion, spinach, refried beans, queso fresco, MarzettiⓇ Cilantro Avocado Salad Dressing and a final dollop of MarzettiⓇ Ranch Salad Dressing.
Ready In: 45 Minutes
Prep Time: 20 Minutes Cook Time: 25 Minutes
Combine avocado salad dressing and lime juice in a small bowl and stir to combine. Place cabbage in a large bowl and toss to coat with dressing mixture. Set aside. Cook rice according to package directions, fluff with a fork, and set aside.
Preheat oven to 425°F. Place 2 tablespoons oil in small bowl. Brush both sides of tortillas with oil, sprinkle with salt and place on parchment-lined baking sheets. Bake about 5 minutes per side, until tostadas are crispy and starting to brown. Remove from oven and set aside.
Heat oil in large saute pan over medium heat. Add onion and cook for 5 minutes until translucent. Add beef and break up with wooden spoon.
Season mixture with salt and pepper, and cook until beef is browned on all sides. Add spinach and stir to wilt. Remove from heat and set aside.
Spread about 3 tablespoons beans onto one side of each tostada and top with beef mixture, rice, cabbage, queso fresco, and cilantro.
Lightly dollop with ranch salad dressing and serve with lime wedges.
