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1 pound ground beef
2 cup chopped onion
1 clove garlic, minced
2 teaspoons chili powder
2 teaspoons salt
1 can (8 ounces) cut green beans
1 can (8 ounces) red kidney beans
cooking oil
6 flour tortillas (10 inches)
1 large tomato, chopped
1 small head lettuce, shredded
1 cup shredded sharp Cheddar Cheese, (4 ounces)
Creamy French salad dressing


In skillet cook beef, onion, and garlic till meat is brown and onion is tender. Drain off fat. Add chili powder and 2 teaspoons salt. Set aside and keep warm. In saucepan combine undrained green beans and kidney beans; heat and drain. In heavy skillet heat 1/4 inch cooking oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side till crisp and golden. Drain on paper toweling. Keep warm in foil in 250 degree oven. Place tortillas in center of dinner plates. Dividing ingredients equally among tortillas, layer ingredients for tostadas in the following order: meat, beans, tomato, lettuce, and cheese. Serve at once. Pass salad dressing.

Makes 6 servings

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