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Recipe Name: Spicy Beef Tostadas Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

1 Pound(s) Beef flank steak
Nonstick spray coating
6 Flour tortillas, 7-inch
1 Cup(s) Salsa
1 Teaspoon(s) Cornstarch
1/2 Teaspoon(s) Instant Beef Bouillon
1 Zucchini, cut into thin
strips 2 cups
4 Green onions, bias cut into
1-inch lengths
1 Tablespoon(s) COOKING OIL
1/2 Cup(s) Monterey Jack cheese
shredded 2 oz
Partially freeze beef. Slice across the grain into thin strips
(bite-size); set aside. Spray six 10-ounce custard cups with nonstick
spray coating. Brush tortillas lightly with warm water to soften.
Gently press into cups. Bake at 350 F for 12 to 15 minutes. Remove
from cups and set aside. For sauce, combine salsa, cornstarch and
bouillon; set aside. Spray a large skillet with nonstick coating.
Preheat over high heat. Cook and stir zucchini over high heat for 1
1/2 minutes. Add the onions; cook and stir 1 1/2 minutes more or until
the vegetables are crisp-tender. Remove from skillet. Place oil in
hot skillet. Cook and stir half of the beef for 2 to 3 minutes. Remove
cooked beef and cook the other half. Return all of the beef to
skillet. Stir sauce and add to skillet. Cook and stir until mixture
is thick and bubbly. Continue cooking for 2 minutes more. Stir in the
vegetable mixture. Evenly divide the meat mixture among the tortilla
cups and top with cheese. Serve immediately. Makes 6 servings. [LOW
CALORIE RECIPES; Summer 1988] Posted by Fred Peters. From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 355
Calories From Fat: 132
Total Fat: 14.9g
Cholesterol: 68.1mg
Sodium: 628.2mg
Potassium: 558.1mg
Carbohydrates: 26.5g
Fiber: 2.5g
Sugar: 3.1g
Protein: 27.9g

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