Tostadas Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Olive oil,
1/4 cup: Chopped onion,
1: Garlic clove, minced
1/2 tsp: Seeded and minced jalapeno or poblano pepper,
4 ounce: Cooked ground beef, crumbled
2 ounce: Drained canned red kidney beans, mashed
1/2 cup: Canned Italian tomatoes, drained, seeded, and
Chopped, reserve liquid
1/4 cup: Canned beef broth,
3/4 tsp: Chili powder,
1/4 tsp: Each ground cumin and oregano leaves,
1/8 tsp: Salt,
2: Tostada shells, 6-inch diameter
1 ounce: Cheddar cheese, shredded
1/2 cup: Shredded lettuce,
1/4 cup: Chopped fresh tomato,
1/4 cup: Sour cream,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp