double decker tostado lunch
(2 ratings)
Here's a special make ahead lunch you can store and serve when minutes matter.
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(2 ratings)
yield
4 servings
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For double decker tostado lunch
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2 C. Frozen Ground Meat Mix
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1/4 C. Water
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8 Five inch tostado shells
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16 oz . Can re-fried beans
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4 oz. cheddar (or Monterrey Jack) cheese
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2 Tbsp. Taco seasoning mix
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1/4 C. Pitted ripe olives (sliced)
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Shredded lettuce
How To Make double decker tostado lunch
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1Place Ground Meat Mix* and water in a saucepan. Cover and cook over low heat for 15 minutes, stirring occasionally; break up meat with a fork. Cover and cook 5 minutes longer. Drain off liquid. Meanwhile, spread one side of each tostado shell with refried beans; set aside. Shred cheese, place in a food storage bag. Add taco seasoning mix. Seal and shake vigorously to coat cheese. Add sliced olives. To assemble tostado, place 1 shell, bean side up, in the bottom of a seal and serve container. Layer about 1/4 cup meat mixture, a little shredded lettuce, and about 2 tablespoons of the cheese mixture over bean layer of each. Place second tostado atop; repeat meat, lettuce, and cheese layers. Store in refrigerator until ready to serve. *Ground Meat Mix recipe located in this program
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