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Beef Steak Tostadas
1-1/2 pounds beef round steak salt and pepper 1/4 c lime juice 2 tbsp minced garlic 1 jalapeno, chopped fine (no seeds!) 1 large onion, chopped 1 tbsp chili powder 1/4 tsp cumin (or more if you like, I do) 1/8 tsp cayenne pepper 12 packaged tostada 3/4 c fat-free refried beans 1-1/2 c shredded lettuce 1 c shredded Mexican blend cheese 3/4 c salsa 3/4 c guacamole
Season steak with salt and pepper.
Place lime juice, garlic, chopped jalapeno and onions, chili powder, cumin and cayenne in the bottom of your slow cooker. Stir to combine.
Place beef on top of the spice mixture.
Cook on HIGH for 6 hours or LOW for 8 hours.
Remove steak and shred with your hands or two forks. Place shredded beef in a large bowl and add some of the juice from the crock pot to keep it moist.
Warm tostada shells in oven according to the package directions.
Heat refried beans in until they are warm and spreadable.
To compile your tostada -
Spread each tostada with some of the refried beans.