Red Pepper-steak Tostadas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe was printed in the winter edition of Sabroso, a southwest dining guide. I modififed the original recipe to reduce the amount of fat not taste. Ingredients:
1/2 cup prepared salsa |
1 1/2 cups low-fat ranch dressing |
1 tablespoon olive oil |
4 (4 ounce) sirloin steaks, trimmed and sliced into 1/4 inchthick strips |
2 red bell peppers, seeded and cut into 1/4 inch strips |
6 tostadas, oven crisped |
1/2 head iceberg lettuce, finely chopped |
1 cup low-fat cheddar cheese, shredded |
Directions:
1. Heat oven to 375 degrees.
2. Mix the ranch dressing and salsa in a small bowl, cover and refrigerate.
3. Spray a cookie sheet with nonstick cooking spray.
4. Place tostada shells on sprayed cookie sheet and bake for 5 to 6 minutes turning once, or until hot and crisp.
5. Meanwhile, heat oil in a skillet over medium heat.
6. When oil is hot, saute the steak strips until they are well browned.
7. Add bell pepper strips and saute over medium-high heat until peppers are soft and meat starts to char.
8. Divide lettuce evenly among prepared tostada shells, and top each with the meat-pepper mixture.
9. Drizzle the chilled dressing over tostadas, sprinkle with cheese and serve.
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