1 lb. ground beef
1 (12 oz.) jar thick and chunky salsa
6 tostada shells or halved taco shells
1 c. refried beans
1 c. dairy sour cream
4 oz. shredded cheddar cheese
Shredded lettuce for garnish

Preheat oven to 350 degrees. In skillet brown beef; drain. Stir in 1/2 cup salsa. Spread 1/4 cup salsa in 10-inch pie pan. Top with 3 tostada shells; top with half of each of the beans, meat mixture, sour cream, and cheese. Repeat the layers.

Cover with roil. Bake at 350 degrees for 30 minutes. Top with remaining sour cream, salsa, and lettuce. Serves 6 to 8.