Red Pepper-steak Tostadas

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄2 cup  prepared salsa
• 1 1⁄2 cups  low-fat ranch dressing
• 1  tablespoon olive oil
• 4 (4 ounce)  sirloin steaks, trimmed and sliced into 1/4 inchthick strips
• 2  red bell peppers, seeded and cut into 1/4 inch strips
• 6  tostadas, oven crisped
• 1⁄2 head iceberg lettuce, finely chopped
• 1  cup low-fat cheddar cheese, shredded

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.