Crispy, crunchy tostadas provide a change of pace from classic tacos.
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1 pound lean ground beef
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon salt
8 corn tostadas
8 (3/4-ounce) slices Land O Lakes® Sharp Cheddar American Blend
2 cups shredded or chopped lettuce
2 avocados, sliced
1 cup prepared pico de gallo
1/2 cup sliced black olives
Chopped cilantro, if desired
Heat oven to 350ºF.
Heat 10-inch nonstick skillet over medium heat. Add ground beef, chili powder, cumin, garlic salt, ground red pepper and salt; cook over medium heat, 6-10 minutes or until beef is no longer pink. Remove from heat; keep warm.
Place tostadas onto baking sheet; top each with 1 slice cheese. Bake 3-5 minutes or until cheese is melted. Remove from oven. Divide meat evenly among tostadas.
Top each with lettuce, avocado slices, pico de gallo, sliced olives and cilantro, if desired.
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