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. 
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