Ingredients30 m servings 165 cals
- Heat the oven to 400 degrees F. Stir the soup, milk, tomato, green pepper, onions and jalapeno pepper in a medium bowl.
- Place the tortillas onto2 large baking sheets. Spread about 1/3 cup soup mixture onto each tortilla to within 1/2-inch of the edge.
- Bake for 10 minutes or until the tortillas are crisp. Cut the tostadas into wedges. Serve with the salsa and sour cream.
Per Serving: 165 calories; 6.4 g fat; 22 g carbohydrates; 4.1 g protein; 7 mg cholesterol; 618 mg sodium. Full nutrition
ReviewsRead all reviews 3
My Husband and I thought it was very good. I would suggest cutting it first, then layer with toppings. But other than that, it was very yummy :)
I didn't have a jalapeno on hand, so to add flavour I added approx. 1 tablespoon of taco seasoning and a dash of Frank's hot sauce to the soup mixture - delicious! I rolled the leftovers up, wra...