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Beef Tostadas

Beef Tostadas

Nutrition Facts
  • cal. (kcal) 187
  • Makes: 12 servings
  • Yield: 12 tostadas
  • Prep: 15 mins
  • Slow Cook: 6 hrs on HIGH or 8 hours on LOW
  • Microwave: 1 to 1 1/2 minutes
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by 14 people
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Ingredients

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  • 1 1/2 pounds boneless beef round steak
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup lime juice
  • 3 garlic cloves, finely chopped
  • 1 jalapeno, seeded and finely chopped
  • 1 large onion, chopped
  • 1 tablespoon chili powder
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 12 packaged tostada or hard taco shells
  • 3/4 cup fat-free refried beans
  • 1 1/2 cups shredded iceberg lettuce
  • 1 cup reduced-fat shredded Mexican-blend cheese
  • 3/4 cup salsa

Directions

  1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeno, onion, chili powder, cumin and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.
  2. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl.
  3. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.
  4. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1 1/2 minutes on HIGH, stirring halfway through until warm and spreadable.
  5. Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa.

Nutrition Information for Beef Tostadas

Servings Per Recipe: 12
PER SERVING: 187 cal., 8 g total fat (3 g sat. fat), 41 mg chol., 152 mg sodium, 13 g carb. (2 g fiber), 18 g pro.

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