Recipe: Beef and Kidney Bean Tostadas
Summary: Highly Seasoned Meat and Beans on a Tostada shell, served with cooling sour cream
Ingredients
- 1 teaspoon olive oil
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1/2 teaspoon seeded and minced jalapeno or poblano pepper
- 4 ounces cooked ground beef, crumbled
- 2 ounces drained canned red kidney beans, mashed
- 1/2 cup canned Italian tomatoes (with liquid), drain, seed, and chop tomatoes, reserving liquid
- 1/4 cup canned beef broth
- 3/4 teaspoon chili powder
- 1/4 teaspoon each ground cumin and oregano leaves
- 1/8 teaspoon salt
- 2 tostada shells (6-inch diameter each)
- 1 ounce Cheddar cheese, shredded
- 1/2 cup shredded lettuce
- 1/4 cup chopped tomato
- 1/4 cup sour cream
- Garnish: cilantro sprig
Instructions
- Preheat oven to 35O°F.
- ln 10-inch skillet heat oil over medium-high heat; add onion, garlic, and jalapeno (or poblano) pepper and sauté 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 1/2 ounce cheese, then top each with 1/4 cup lettuce and 2 tablespoons chopped tomato.
- Serve with sour cream garnished with cilantro.
- Makes 2 Servings
- Per serving: 440 calories; 24 g protein; 29 g fat; 21 g carbohydrate; 643 mg sodium (estimated): 81 mg cholesterol
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 2
Culinary tradition: Mexican
Calories: 440
Fat: 29
Protein: 24
