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Spiced Beef Tostadas with Cilantro-Lime Rice

Photo: Greg Dupree; Styling: Claire Spollen

Yield

Serves 4 (serving size: 2 topped tostadas and about 1/3 cup rice mixture)

These tostadas are inspired by classic taco night toppers and sides. Our version amps up the spice while keeping sodium numbers in check.

Ingredients

  • 2 teaspoons canola oil
  • 2/3 cup chopped onion
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 pound 93% lean ground sirloin
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1/2 teaspoon kosher salt
  • 8 corn tostadas
  • 1 1/2 cups shredded romaine lettuce
  • 1 cup chopped seeded tomato
  • 1/4 cup light sour cream
  • 1 (8.5-ounce) pouch precooked brown rice (such as Uncle Ben's)
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice

Nutrition Information

  • calories 454
  • fat 19.3 g
  • satfat 6.3 g
  • monofat 6.7 g
  • polyfat 3.3 g
  • protein 31 g
  • carbohydrate 42 g
  • fiber 6 g
  • cholesterol 71 mg
  • iron 5 mg
  • sodium 568 mg
  • calcium 68 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until golden. Add chili powder, garlic powder, cumin, and oregano; cook 1 minute, stirring constantly. Add sirloin; cook 5 minutes, stirring to crumble. Add stock and salt; cook 4 minutes or until slightly thickened, stirring occasionally. Remove pan from heat. Divide beef mixture evenly among tostadas; top evenly with lettuce, tomato, and sour cream.

  2. Prepare rice according to package directions. Combine rice, cilantro, and juice in a medium bowl. Serve with tostadas.