Tostadas
Yield: 2 servings
Ingredients:
- 1 ts Olive oil 1/4 c Canned beef broth
- 1/4 c Chopped onion 3/4 ts Chili powder
- 1 Garlic clove minced 1/4 ts Each ground cumin and
- 1/2 ts Seeded and minced jalapeno -oregano leaves -or poblano pepper 1/8 ts Salt
- 4 oz Cooked ground beef crumbled 2 Tostada shells (6-inch
- 2 oz Drained canned red kidney -diameter) -beans mashed 1 oz Cheddar cheese shredded
- 1/2 c Canned Italian tomatoes
- 1/2 c Shredded lettuce
Instructions:
-drained seeded and 1/4 c Chopped fresh tomato Chopped (reserve liquid) 1/4 c Sour cream Garnish: cilantro sprigs Preheat oven to 350F. In 10-inch skillet heat oil over medium-high heat; add onion garlic and jalapeno (or poblano) pepper and saute until onion is translucent 3 to 4 minutes. Add beef kidney beans canned tomatoes with reserved liquid broth and seasonings. Reduce heat to medium and let simmer until liquid is reduced and mixture thickens 5 to 10 minutes. Place tostada shells on nonstick baking sheet and bake until heated through 3 to 5 minutes; transfer to serving plate. Spread half of meat mixture over each shell; sprinkle each with half of cheese then top each with half of shredded lettuce and chopped fresh tomato. Serve with sour cream garnished with cilantro. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
