Tostadas
| Yield: | 2 Servings |
| Categories: | Mexican, Beef |
| 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 |
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