Tostadas Recipe - Cooking Index
1 teaspoon | 5ml | Olive oil |
1/4 cup | 15g / 0.5oz | Chopped onion |
1 | Garlic clove - minced | |
1/2 teaspoon | 2.5ml | Seeded and minced jalapeno - or poblano pepper |
4 oz | 113g | Cooked ground beef - crumbled |
2 oz | 56g | Drained canned red kidney - beans, mashed |
1/2 cup | 31g / 1.1oz | Canned Italian tomatoes - drained, seeded, and |
Chopped - (reserve liquid) | ||
1/4 cup | 59ml | Canned beef broth |
3/4 teaspoon | 3.8ml | Chili powder |
1/4 teaspoon | 1.3ml | Ground cumin and - oregano leaves |
1/8 teaspoon | 0.6ml | Salt |
2 | Tostada shells - (6-inch, diameter) | |
1 oz | 28g | Cheddar cheese - shredded |
1/2 cup | 118ml | Shredded lettuce |
1/4 cup | 15g / 0.5oz | Chopped fresh tomato |
1/4 cup | 59ml | Sour cream |
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.
Source:
Weight Watchers New International Cookbook
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