Feb 15, 2009

Beef Tostadas {Slow Cooker}

12 Tostadas.
Prep: 15 minutes (1st stage), 15 minutes (2nd stage).
Slow Cook: 6 hours on HIGH or 8 hours on LOW.

1 1/2 pounds boneless beef round steak
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeno, seeded and finely chopped {for a little added flavor/hotness I recommend 2.}
1 large onion, chopped
1 tablespoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 packaged tostada shells or hard taco shells
3/4 cup fat-free refried beans
1 1/2 cups shredded iceberg lettuce
1 cup cheese of your choice
3/4 cup salsa
Sour Cream

1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeno, onion, chili powder, cumin and cayenne in 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 colander, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in a bowl and stir to combine. Cover to 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 beans, sour cream, beef, lettuce, cheese and salsa.

Recipe courtesy of Parents.com. This recipe was so yummy. I have a few other new recipes I would like to post; however, I like to taste test them before I pass them on. Keep checking back for more or pick your own favorites off the Parents.com site!

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