Beef Tostadas Recipe

By pattie_d

Ingredients

• 1 1/2 pounds boneless beef round steak
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup lime juice
• 3 garlic cloves, finely chopped
• 1 jalapeno, seeded and finely chopped
• 1 large onion, chopped
• 1 tablespoon chili powder
• 1/4 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 12 packaged tostada or hard taco shells
• 3/4 cup fat-free refried beans
• 1 1/2 cups shredded iceberg lettuce
• 1 cup reduced-fat shredded Mexican-blend cheese
• 3/4 cup salsa

Details

Preparation time 15mins
Adapted from familycircle.com

Preparation

Step 1

1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeno, onion, chili powder, cumin and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.

2. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl.

3. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.

4. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 11/2 minutes on HIGH, stirring halfway through until warm and spreadable.

5. Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa.


Slow Cook: 6 hrson HIGH or 8 hours on LOW
Microwave: 1 to 1 1/2 minutes

Calories 187
Protein(gm)18
Carbohydrate(gm)13
Fat, total(gm)8
Cholesterol(mg)41
Saturated fat(gm)3
Dietary Fiber, total(gm)2
Sodium(mg)152
Percent Daily Values are based on a 2,000 calorie diet