You are here: Recipes It > Recipes > Beans

 Advertisements

Tostadas

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.

 

Also see ...

 Advertisements
Chicken with Fennel
Chicken with Fennel
Peanut Crunch Cake
Peanut Crunch Cake
Gnocchi alla Romana
Gnocchi alla Romana
Monterey Sunday Supper More and More
Monterey Sunday Supper More and More
         

Permalink--> In : Recipes  -  Beans