Tostadas

Recipe Ingredients

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

Recipe Instructions

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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