1 tsp Olive oil
1/4 cup Chopped onion
1 Garlic clove, minced
1/2 tsp Seeded and minced jalapeno or poblano pepper
4 oz Cooked ground beef, crumbled
2 oz 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 oz Cheddar cheese, shredded
1/2 cup Shredded lettuce
1/4 cup Chopped fresh tomato
1/4 cup Sour cream
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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.
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