| 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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