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

In skillet, brown bee; f drain. Stir in 1/2 cup salsa. Spread 1/4 cup salsa in 10 inch pie plate; top with 3 tostadas/halved shells. Top with half of each of the beans, meat, sour cream and cheese. Repeat layers; cover with foil. Bake at 350 degrees for 30 minutes. Top with lettuce, remaining salsa and additional sour cream. Makes 6-8 servings. Tastes great with cornbread.