These tostadas are inspired by classic taco night toppers and sides. Our version amps up the spice while keeping sodium numbers in check.
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
How to Make It
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.
Prepare rice according to package directions. Combine rice, cilantro, and juice in a medium bowl. Serve with tostadas.