Wednesday March 27th 2019

Beef and Kidney Bean Tostadas

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Rating: 3.3/5 (3 votes cast)

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

  1. Preheat oven to 35O°F.
  2. 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.
  3. Add beef, kidney beans, canned tomatoes with reserved liquid, broth, and seasonings.
  4. Reduce heat to medium and let simmer until liquid is reduced and mixture thickens, 5 to 10 minutes.
  5. Place tostada shells on nonstick baking sheet and bake until heated through, 3 to 5 minutes; transfer to serving plate.
  6. 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.
  7. Serve with sour cream garnished with cilantro.
  8. Makes 2 Servings
  9. 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

 

Beef and Kidney Bean Tostadas, 3.3 out of 5 based on 3 ratings
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