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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