Twelve-Minute Tostada Salad


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A surprising combination of beef, avocado, pineapple, and more makes for one great salad.

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  • 1 can (8oz) chunk pineapple in juice
  • 1/2 lb. ground beef
  • 1 onion, chopped
  • 1/4 C. bottled red taco sauce
  • 2 tsp. chili powder
  • Iceberg lettuce
  • 1 tomato, cut in chunks
  • 1 avocado
  • 1/2 C. cheddar cheese, shredded
  • Sour cream
  • Black olives, sliced
  • Tortilla chips

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Drain pineapple, reserving juice. In skillet brown beef and onion, add reserved juice, taco sauce and chili powder. Simmer, uncovered, 5 minutes. Meanwhile shred lettuce, arrange on two plates. Halve, seed, peel and slice avocado. Spoon beef mixture over lettuce and top each with cheese. Arrange pineapple, avocado and tomato chunks on salads. Top with large dollop of sourn cream and olives. Serve with tortilla chips.

Serves 2.

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