1 can enchilada sauce
1 can tomato sauce
1/2 lb. ground beef
1 onion, chopped
2 clove garlic, minced
2 tsp. chili powder
1 tsp. ground cumin seed
10-12 crispy tostada shells
Lettuce, shredded
Tomatoes, chopped
Cheddar or Co-jack cheese, shredded
1 lb. can kidney beans

Brown beef with onion. Drain well. Add garlic, chili powder and cumin. Add 1/4 cup water and let simmer. Meanwhile, drain kidney beans and mash up with fork or potato masher. Add to meat mixture and simmer. Season to taste. Mix enchilada sauce and soup in frying pan. Bring to simmer. Add 1 or 2 tostadas at a time and soften slightly. Place 1 tostada on bed of lettuce. Place large spoonful of meat mixture on tostada, then stack another tostada, then meat until 2 or 3 high per serving. Garnish with chopped tomatoes and cheese. Makes about 4 servings.