TOSTADAS

Servings: 2
Ingredients:

1 ts Olive oil
1/4 c  Chopped onion
1    Garlic clove, minced
1/2 ts Seeded and minced jalapeno
-or poblano pepper
4 oz Cooked ground beef, crumbled
2 oz Drained canned red kidney
-beans, mashed
1/2 c  Canned Italian tomatoes,
-drained, seeded, and
Chopped (reserve liquid)
1/4 c  Canned beef broth
3/4 ts Chili powder
1/4 ts Each ground cumin and
-oregano leaves
1/8 ts Salt
2    Tostada shells (6-inch
-diameter)
1 oz Cheddar cheese, shredded
1/2 c  Shredded lettuce
1/4 c  Chopped fresh tomato
1/4 c  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.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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