Tostadarole

1 lb. lean ground beef
1/2 yellow onion, chopped
3 cloves garlic
1 can tomato soup (undiluted)
1 can tomato sauce (6 oz)
12 corn tostada shells
1 cup salsa
1-1/2 cups shredded cheddar cheese
1/2 cup nonfat sour cream
1 TBLSP chili powder
1 can red kidney beans, drained
1/2 tsp. cayenne pepper (to taste)

Cut 1/2 raw onion into small pieces. Cook with hamburger and minced garlic, until brown and no longer pink. Drain fat (if any). Add can of tomato sauce, tomato soup, and drained beans to mixture, stir well. Season with chili powder and cayenne pepper. Heat until boiling, reduce to low. Simmer, covered 15 minutes. Preheat oven to 350 degrees.
Take a 9x13" pan, put 1/4 c. mixture and spread over the bottom of pan. Place 4 tostada shells on top of spread mixture. Put 1/2 c. meat mixture on top. Add 1/3 of cheese and 2 dollops of sour cream. Continue layering in this order. When you get to the final layer, all remaining sauce but put remaining cheese aside. Cover with foil. Bake 30 minutes. Remove foil, add remaining shredded cheese and bake another 5 minutes or until melted. Makes 6 large or 9 smaller servings. Enjoy!

Number of Servings: 9

Recipe submitted by SparkPeople user MINDY56.