Red Pepper-steak Tostadas

READY IN: 35mins
Recipe by PaulaG

This recipe was printed in the winter edition of Sabroso, a southwest dining guide. I modififed the original recipe to reduce the amount of fat not taste.

Top Review by toohot4u

I loved this! It was my first time having a 'tostada'. It reminded me of a cross between an open faced taco and a taco salad. The key to this recipe is to make sure your tostada is nice and crispy. My first batch could have spent another minute in the oven. They were not quite crispy enough and made it difficult to eat. I couldn't cut through it. The next batch was perfect though. The tostado cracked as you cut into it, making little chips that you could use to eat with. I got creative with the toppings for this, and piled on everything I had lying around. Lettuce, chicken, black beans, corn, red peppers, cilantro, chedder cheese and sourcream and salsa mixed together. Next time I definately want to try the ranch dressing with the salso. I just didn't have any this time around. This was a great recipe though and something FUN and DIFFERENT for dinner. Thanks for posting!

Ingredients Nutrition

Directions

  1. Heat oven to 375 degrees.
  2. Mix the ranch dressing and salsa in a small bowl, cover and refrigerate.
  3. Spray a cookie sheet with nonstick cooking spray.
  4. Place tostada shells on sprayed cookie sheet and bake for 5 to 6 minutes turning once, or until hot and crisp.
  5. Meanwhile, heat oil in a skillet over medium heat.
  6. When oil is hot, saute the steak strips until they are well browned.
  7. Add bell pepper strips and saute over medium-high heat until peppers are soft and meat starts to char.
  8. Divide lettuce evenly among prepared tostada shells, and top each with the meat-pepper mixture.
  9. Drizzle the chilled dressing over tostadas, sprinkle with cheese and serve.

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