Slow-Cooker Beef Tostadas
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 6 servings.
I dedicate these slow-simmered tostadas to my husband, the only Italian man I know who can’t get enough of Mexican flavors. Pile on your best toppings. —Teresa DeVono, Red Lion, Pennsylvania
Ingredients
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1 large onion, chopped
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1/4 cup lime juice
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1 jalapeno pepper, seeded and minced
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1 serrano pepper, seeded and minced
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1 tablespoon chili powder
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3 garlic cloves, minced
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1/2 teaspoon ground cumin
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1 beef top round steak (about 1-1/2 pounds)
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 cup chopped fresh cilantro
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12 corn tortillas (6 inches)
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Cooking spray
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TOPPINGS:
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1-1/2 cups shredded lettuce
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1 medium tomato, finely chopped
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3/4 cup shredded sharp cheddar cheese
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3/4 cup reduced-fat sour cream, optional
Directions
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1.
Place the first 7 ingredients in a 3- or 4-qt. slow cooker. Cut steak in half and sprinkle with salt and pepper; add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours.
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2.
Remove meat; cool slightly. Shred meat with 2 forks. Return beef to slow cooker and stir in cilantro; heat through. Spritz both sides of tortillas with cooking spray. Place in a single layer on baking sheets; broil 1-2 minutes on each side or until crisp. Spoon beef mixture over tortillas; top with lettuce, tomato, cheese and, if desired, sour cream.
Nutrition Facts
2 tostadas: 372 calories, 13g fat (6g saturated fat), 88mg cholesterol, 602mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.
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