Spicy Beef Tostadas Recipe
Servings: 6
Ingredients
- 1 lb Beef flank steak
- Â Â Nonstick spray coating
- 6 x Flour tortillas (7-inch)
- 1 c. Salsa
- 1 tsp Cornstarch
- 1/2 tsp Instant beef bouillon granules
- 1 med Zucchini, cut into thin strips (2 c.)
- 4 x Green onions, bias cut into 1-inch lengths
- 1 Tbsp. Veg. oil
- 1/2 c. Monterey Jack cheese, shredded (2 ounce)
Directions
- Partially freeze beef. Slice across the grain into thin strips
- (bite-size); set aside. Spray six 10-oz custard c. with nonstick spray coating. Brush tortillas lightly with hot water to soften. Gently press into c.. Bake at 350 F for 12 to 15 min. Remove from c. and set aside. For sauce, combine salsa, cornstarch and bouillon; set aside.
- Spray a large skillet with nonstick coating. Preheat over high heat. Cook and stir zucchini over high heat for 1 1/2 min. Add in the onions; cook and stir 1 1/2 min more or possibly till the vegetables are crisp-tender.
- Remove from skillet. Place oil in warm skillet. Cook and stir half of the beef for 2 to 3 min. Remove cooked beef and cook the other half. Return all of the beef to skillet. Stir sauce and add in to skillet. Cook and stir till mix is thick and bubbly. Continue cooking for 2 min more.
- Stir in the vegetable mix. Proportionately divide the meat mix among the tortilla c. and top with cheese. Serve immediately.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 196 | |
| Calories from Fat 96 | 49% |
| Total Fat 10.69g | 13% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.06g | |
| Cholesterol 35mg | 12% |
| Sodium 267mg | 11% |
| Potassium 470mg | 13% |
| Total Carbs 4.97g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.81g | 1% |
| Protein 19.5g | 31% |
