Ingredients:
- 1-1/2 poundsboneless beef round steak
- 1/2 teaspoonsalt
- 1/2 teaspoonblack pepper
- 1/4 cuplime juice
- 3 garlic cloves, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 largeonion, chopped
- 1 tablespoonchili powder
- 1/4 teaspooncumin
- 1/8 teaspooncayenne pepper
- 12 packaged tostada or hard taco shells
- 3/4 cupfat-free refried beans
- 1-1/2 cupsshredded iceberg lettuce
- 1 cupreduced-fat shredded Mexican-blend cheese
- 3/4 cupsalsa
Directions
1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, 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.2. 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.
3. 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.
4. 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.
5. 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.
- Follow RecipesDream
- Follow @us