Chili Tostada Recipe

Beef and beans made this dish a standout.

  • Servings: 12
  • Cook Time: 45 Min
  • Main Ingredient: Beans


  • cooking oil
  • 12 6 inch flour tortillas
  • 2 lb. ground beef
  • 1 cup green onion (chopped)
  • 1 cup pimiento (chopped)
  • 1 29.5 oz. can Joan of Arc ® Spicy Chili Beans
  • 1/4 cup Worcestershire sauce
  • lettuce (shredded)
  • ripe olives (sliced)
  • French salad dressing
  • tomato (chopped)
  • avocado (sliced)
  • taco sauce


In heavy skillet, heat cooking oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or until puffed and golden. Drain on paper towel; keep warm in 250°F oven. In same skillet, drain off oil. Cook ground beef and onion until meat is browned and onion is tender. Stir in pimiento, beans in sauce and Worcestershire sauce. Bring to a boil, reduce heat. Simmer uncovered for 20-30 minutes or until mixture is quite thick. To serve, spoon chili mixture atop tortillas on plates. Top with lettuce, tomatoes, olives and avocado slices. Drizzle with French dressing and taco sauce. Makes 12 servings.