These tostadas are inspired by classic taco night toppers and sides. This version makes it spicy while keeping sodium low.
- 2 tsp canola oil
- 2/3 cup chopped onion
- 1 1/2 tbsp chili powder
- 2 tsp garlic powder
- 1 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 pound 93% lean ground sirloin
- 1/2 cup unsalted chicken stock
- 1/2 tsp sea salt
- 8 corn tostadas
- 1 1/2 cups shredded romaine lettuce
- 1 cup chopped seeded tomato
- 1/4 cup light soure cream
- 1 8.5-ounce pouch precooked brown rice
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
- 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. Serves 4 (serving size: 2 topped tostadas and about 1/3 rice mixture.
While the beef mixture is cooking, make Cheesy, Smoky Pinto Beans. Mashing half the beans with give just a bit of texture while keeping them creamy and cheesy.
- 1 15-ounce can unsalted pinto beans, rinsed, drained, and divided
- 1/3 cup unsalted chicken stock
- 1 tsp smoked paprika
- 1/8 tsp sea salt
- 2 ounces reduced-fat cheddar cheese, shredded and divided
- Place half of beans in a bowl; coarsely mash with a fork or a masher. Place mashed beans, remaining half of beans, chicken stock, paprika, and salt in a saucepan over medium heat; cook 4 minutes, stirring occasionally. Stir in 1 ounce cheese until melted. Divided bean mixture among 4 plates; sprinkle evenly with remaining 1 ounce cheese. Serves 4 (serving size: about 1/4 cup).