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Monday, May 13 2013

The spicy meat for this tostada recipe is prepared in the slow cooker. Layer the beef with your favorite fixings on warm tortilla shells to finish off this main dish.



Beef Tostadas
Recipe from 
Servings: 12 tostadas
    1-1/2  pounds  boneless beef round steak
    1/2  teaspoon  salt
    1/2  teaspoon  black pepper
    1/4  cup  lime juice
       garlic cloves, finely chopped
       jalapeno, seeded and finely chopped
     large  onion, chopped
     tablespoon  chili powder
    1/4  teaspoon  cumin
    1/8  teaspoon  cayenne pepper
    12    packaged tostada or hard taco shells
    3/4  cup  fat-free refried beans
    1-1/2  cups  shredded iceberg lettuce
     cup  reduced-fat shredded Mexican-blend cheese
    3/4  cup  salsa
Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeno, onion, chili powder, cumin and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.
Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl.
Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.
Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable.
Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa.
nutrition information
Per serving: Calories 187, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 41 mg, Sodium 152 mg, Carbohydrate 13 g, Fiber 2 g, Protein 18 g. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:49 am   |  Permalink   |  0 Comments  |  Email

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