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.

Robin Bashiinsky
Recipe by Cooking Light October 2015

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Credit: Greg Dupree; Styling: Claire Spollen

Recipe Summary test

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

Ingredient Checklist

Directions

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.

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  • 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.
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