1 (7 1/4 oz.) pkg. macaroni and cheese
1 lb. ground beef
1 (15 oz.) can kidney beans, drained
1 (8 oz.) bottle Catalina dressing
1/2 c. chopped onion
1 tbsp. chili powder
6 corn tortillas
1 1/2 c. shredded lettuce
1 c. chopped tomatoes
1 c. sour cream

Prepare macaroni and cheese as directed on package. Brown meat; drain. add beans, dressing, onion and chili powder; cover. Simmer 10 minutes, stirring occasionally. Fry each tortilla in 1/4 inch of hot oil until crisp and golden, turning once; drain. For each tostada, layer lettuce, tortilla, macaroni and cheese, meat mixture, tomatoes and sour cream. Makes 6 servings.