Title: Tostadas
Categories: Mexican Beef
Yield: 2 Servings

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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