Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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