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.

How to Make It

Step 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.

Step 2

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

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