This is a recipe that I learned from Cooking Light Magazine, in October 2015.
These tostadas put a nice little twist on a Taco Tuesday. Using fresh produce and herbs instead of a packaged taco seasoning and jarred salsa make all the difference! These tostadas also include of the flavors and ingredients that you would put on a normal taco, but with less sodium and fat.
Serve with some cilantro lime rice and cheesy black beans for the perfect meal. =)
spiced beef tostadas
- 1 c + 2 t canola oil
- 8 corn tortillas
- 2/3 c onion, diced
- 1 1/2 T chili powder
- 2 t garlic powder
- 1 1/2 t ground cumin
- 1/2 t dried oregano
- 1 lb ground beef, preferably lean, 90%
- 1/2 c low sodium chicken broth
- 1/2 t kosher salt
- 1 1/2 c romaine lettuce, shredded
- 1 c tomato, chopped and deseeded
- 1/4 c light sour cream
- 1/4 c grated cheddar cheese
Fry your tortillas into tostadas. Heat 1 c of the oil in a skillet over medium-high heat. Once the oil is hot, fry your tortillas one at a time. Stay close, the tortillas brown quickly! Allow tortillas to drain on a paper towel lined dish, or a cooling rack.
Heat the remaining oil in a skillet over medium-high heat. Add the onion, and cook for about 5 minutes, or until it starts to caramelize and brown a little. Stir in chili powder, garlic powder, cumin, and oregano and cook for a minute while stirring.
Add beef to the skillet and cook, while breaking up the beef to crumble. Once the beef is browned, add the chicken broth and salt. Stir to combine. Allow the beef to continue to cook, until the sauce has thickened slightly, about 4 minutes. Remove the skillet from heat.
Divide beef over the 8 tostadas. Add toppings to your liking: lettuce, tomato, sour cream, cheddar cheese.