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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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Although I couldn't find tostada shells, I substituted taco shells. With 2 kids, probably made for easier eating anyway. My family loved this and have requested I make this again. We also added Sour Cream and although I didn't have any guacamole, I think it would be a great addition to this recipe. Fix them up which ever way suits your taste. The meat is delicious. Ingredients:
1 1/2 lbs boneless beef round steak |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup lime juice |
3 garlic cloves, seeded and finely chopped |
1 large onion, chopped |
1 tablespoon chili powder |
1/4 teaspoon cumin |
1/8 teaspoon cayenne pepper |
12 taco shells |
3/4 cup fat-free refried beans |
1 1/2 cups lettuce |
1 cup reduced-fat mexican cheese blend, shredded |
1 cup salsa |
Directions:
1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, garlic, jalapeno, onion, chili powder, cumin and cayenne pepper in a slow cooker. Place beef on top and cook on high for 6 hours or low for 8 hours.
2. Remove beef to a cutting board and when cool enough to handle, shred and place in a large bowl.
3. Strain remaining liquid and add the strained liquid and remaining 1 tablespoon of lime juice to beef and stir to combine.
4. Warm shells in oven according to directions. While Tostadas are baking, heat refried beans in microwave for 1 1/2 minutes on high or until warm.
5. Top shells with beans, meat, lettuce, cheese, and salsa and enjoy.
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