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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Easy side: Cut 2 ripe avocados in half. Scoop avocado pulp into bowl; mash just until chunky. Stir in 2 Tbsp. finely chopped red onion; 2 Tbsp. lime juice; 1/2 medium-size jalapeño pepper, seeded and chopped; 1 garlic clove, pressed; and 3/4 tsp. salt. Serve immediately. Ingredients:
1/2 cup fresh salsa |
1 tablespoon chopped fresh cilantro |
1 (16-oz.) can fat-free refried beans |
6 corn tostada shells |
1 pound chopped barbecued beef brisket (without sauce), warmed |
1/4 cup chopped red onion |
toppings: shredded lettuce, chopped tomatoes, shredded pepper jack cheese |
Directions:
1. Preheat oven to 400º. Stir together salsa and cilantro. Spread beans on tostada shells. Place shells on a jelly-roll pan; top with brisket, onion, and salsa mixture.
2. Bake at 400º for 8 to 10 minutes or until thoroughly heated. Serve immediately with desired toppings.
3. *Chopped grilled steak or pot roast may be substituted.
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