Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light October 2015


Credit: Greg Dupree; Styling: Claire Spollen

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

454 calories; fat 19.3g; saturated fat 6.3g; mono fat 6.7g; poly fat 3.3g; protein 31g; carbohydrates 42g; fiber 6g; cholesterol 71mg; iron 5mg; sodium 568mg; calcium 68mg.