Name: Tostadas
Ingredients: 1 ts Olive oil; 1/4 c Chopped onion; 1 Garlic clove, minced; 1/2 ts Seeded and minced jalapeno or poblano pepper; 4 oz Cooked ground beef, crumbled; 2 oz Drained canned red kidney beans, mashed; 1/2 c Canned Italian tomatoes, drained, seeded, and; Chopped (reserve liquid); 1/4 c Canned beef broth; 3/4 ts Chili powder; 1/4 ts Each ground cumin and oregano leaves; 1/8 ts Salt; 2 Tostada shells (6-inch diameter); 1 oz Cheddar cheese, shredded; 1/2 c Shredded lettuce; 1/4 c Chopped fresh tomato; 1/4 c Sour cream

Abuses of fasting: 1. Any attempt to earn God’s blessing through fasting is clearly in contradiction to the scriptural teaching that Jesus’ death and resurrection is the ground for every spiritual blessing. Fasting is the humble response that puts us in a place to receive the life and victory Jesus has won for us. 2. One should never view fasting as a substitute for repentance and obedience. To do so turns fasting into a form of penance (cf. Isaiah 59:1-22). 3. To use [fasting as a means] to impress others. This is clearly what Jesus forbids in Matthew 6:18. The question is not so much whether others know about our fast but rather why we want them to know about it. The Scriptures make reference to corporate fasts, and thus fasting is not always a private matter. 4. [When we use fasting] to belittle the kind gifts of God. While on the one hand we can fall in love with the gift of food and not the Giver, on the other hand we can fail to enjoy the food with the taste buds that He provided and glory in our will power.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Mexican	Mexican, Beef	2	Servings

INGREDIENTS

1	ts	Olive oil
1/4	c	Chopped onion
1		Garlic clove, minced
1/2	ts	Seeded and minced jalapeno or poblano pepper
4	oz	Cooked ground beef, crumbled
2	oz	Drained canned red kidney beans, mashed
1/2	c	Canned Italian tomatoes, drained, seeded, and
		Chopped (reserve liquid)
1/4	c	Canned beef broth
3/4	ts	Chili powder
1/4	ts	Each ground cumin and oregano leaves
1/8	ts	Salt
2		Tostada shells (6-inch diameter)
1	oz	Cheddar cheese, shredded
1/2	c	Shredded lettuce
1/4	c	Chopped fresh tomato
1/4	c	Sour cream

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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