Tostadas
1 ts Olive oil 1/4 c Chopped onion 1 Garlic clove, minced 1/2 ts Seeded and minced jalapeno -or poblano pepper 4 oz Cooked ground beef, crumbled 2 oz Drained canned red kidney
Ingredients
- 1ts olive oil
- 1/4c chopped onion
- 1garlic clove, minced
- 1/2ts seeded and minced jalapeno
- 2ozdrained canned red kidney
- 3/4ts chili powder
- 1/4ts each ground cumin and
- 2tostada shells (6-inch
Directions
- 1
1 ts Olive oil 1/4 c Chopped onion 1 Garlic clove, minced 1/2 ts Seeded and minced jalapeno -or poblano pepper 4 oz Cooked ground beef, crum
- 2
In 10-inch skillet heat oil over medium-high heat
- 3
add onion, garlic, and jalapeno (or poblano) pepper and saute until onion is translucent, 3 to 4 minutes
- 4
Add beef, kidney beans, canned tomatoes with reserved liquid, broth, and seasonings
- 5
Reduce heat to medium and let simmer until liquid is reduced and mixture thickens, 5 to 10 minutes
- 6
Place tostada shells on nonstick baking sheet and bake until heated through, 3 to 5 minutes
- 7
transfer to serving plate
- 8
Spread half of meat mixture over each shell