Beef Tostada with Cheese, Black Bean-Corn Salad and Grapes

Ingredients

• Grapes

  Red or green, raw (european type, such as thompson seedless)

  ⅓ cup or 50g

• Tortillas

  Ready-to-bake or -fry, flour

  1 tortilla, medium or 46g

• Tomatoes

  Red, ripe, raw, year round average

  ¼ medium whole or 31g

• Tomato sauce

  No salt added

  ¼ cup or 61g

• Beef

  Ground, 90/10, Irradiated - Wegmans

  2 oz or 57g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Lettuce

  Romaine or cos, raw

  ½ cup shredded or 24g

• Cheddar or colby cheese

  Low fat

  ½ oz or 14g

• Salsa

  Sauce, ready-to-serve

  1 tbsp or 16g

• Whole Kernal Corn

  Frozen Fresh - Hannaford

  ¼ cup or 35g

• Canned black beans

  Low sodium, drained

  2 tbsp or 33g

• Lime juice

  Raw

  1 ½ tsp or 8g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Olive oil

  Salad or cooking

  ⅓ tbsp or 4g

Directions

1. Chop tomato and shred lettuce; set aside. Cook ground beef over medium heat in a nonstick skillet about 8-10 minutes, or until cooked; drain off any excess fat and stir in tomato sauce with garlic and onion powders; cook about 5-6 minutes more. Toast tortilla by placing in a dry nonstick skillet and heating 2-3 minutes per side. Remove tortilla and place on serving plate; top with beef mixture, cheese, tomatoes and lettuce. Top with salsa and serve. Black Bean-Corn Salad Cook corn in the microwave for 3 to 4 minutes until crisp tender; drain and let cool. Combine cooked com with all other ingredients and mix well. Let salad marinate in the refrigerator for about 30 minutes for flavors to blend Serve.

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