1-1/2 cups quick-cooking brown rice
1/2 cup chopped onion (1 medium)
1 15-ounce can chili beans with chili gravy
1 8-ounce can whole kernel corn, drained
8 purchased tostada shells
3 cups shredded lettuce
1/2 cup shredded cheddar cheese (2 ounces)
1 cup quartered cherry tomatoes
directions
Preheat oven to 350 degrees F. In a large saucepan, bring water to boiling. Stir in rice and onion. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Stir. Cover and let stand for 5 minutes. Stir undrained chili beans and the corn into rice mixture. Heat through.
Meanwhile, place tostada shells on a baking sheet. Bake for 5 minutes or until heated through.
To assemble, place 2 tostada shells on each dinner plate. Top tostadas with shredded lettuce and the rice-bean mixture. Sprinkle with cheddar cheese and top with tomatoes. Makes 4 servings.
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Other than the fact that they were sort of messy to eat, these were really good! It was really fast and easy to make too. And I love the healthy ingredients. Definitely going to one of our summer meals because after a long day of playing outside, it's easy to throw these together.
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