Tostadas
Yield
2 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| ¼ | cup |
onions
chopped |
|
| 1 | each |
garlic cloves
|
|
| ½ | teaspoon |
jalapeño pepper
seeded or poblano pepper |
|
| 4 | ounces |
ground beef
crumbled |
|
| 2 | ounces |
red kidney beans
drained, mashed |
|
| ½ | cup |
italian plum (roma) tomatoes
drained, seeded, and chopped |
|
| ¼ | cup |
beef stock
canned |
|
| ¾ | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
cumin
and oregano leaves |
|
| ⅛ | teaspoon |
salt
|
|
| 2 | each |
tostaco shells
6 inch |
* |
| 1 | ounce |
cheddar cheese
|
|
| ½ | cup |
lettuce
shredded |
|
| ¼ | cup |
tomatoes
fresh, chopped |
|
| ¼ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 59 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
|
|
| 2.5 | ml |
jalapeño pepper
seeded or poblano pepper |
|
| 115.6 | ml/g |
ground beef
crumbled |
|
| 57.8 | ml/g |
red kidney beans
drained, mashed |
|
| 118 | ml |
italian plum (roma) tomatoes
drained, seeded, and chopped |
|
| 59 | ml |
beef stock
canned |
|
| 3.8 | ml |
chili powder
|
|
| 1.3 | ml |
cumin
and oregano leaves |
|
| 0.6 | ml |
salt
|
|
| 2 | each |
tostaco shells
6 inch |
* |
| 28.9 | ml/g |
cheddar cheese
|
|
| 118 | ml |
lettuce
shredded |
|
| 59 | ml |
tomatoes
fresh, chopped |
|
| 59 | ml |
sour cream
|
|
Directions
Garnish: cilantro sprigs Preheat oven to 350℉ (180℃). In 10-inch skillet heat oil over medium-high heat; add onion, garlic, and jalapeno (or poblano) pepper and sauté 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.
