- 15 mins
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
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