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Beef Tostadas

★★★★

  • 1-½ pounds boneless beef round steak
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup lime juice
  • 3 garlic cloves, finely chopped
  • 1 serrano chile, seeded and finely chopped
  • 1 large onion, chopped
  • 1 tablespoon chili powder
  • ¼ teaspoon cumin
  • ⅛ teaspoon cayenne pepper
  • 12 packaged tostada
  • ¾ cup fat-free refried beans
  • 1-½ cups shredded iceberg lettuce
  • 1 cup reduced-fat shredded Mexican-blend cheese
  • ¾ cup salsa
  • Sour cream
Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, onion, chili powder, cumin and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.
Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl.
Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.
Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable.
Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa and sour cream.Makes 12 servingsSource : www.parents.com

The ingredient list is a doozy, but this goes together super fast and very easy. In fact, my onions, pepper and the steak were all frozen when they went into the crockpot. Six hours on high seemed to long, there was no juice left in the crockpot by the time my timer went off. With all the frozen items I figured I’d be safer on high, but maybe not. It was still good, just not very juicy. The meat just fell apart, I didn’t even get to shred it!

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