Home
Add Recipe
New Recipes
Recipes - A to Z
Phase 1
Phase 2
Phase 3
Recipes by Category -
Guestbook
*** Goal Chart ***
|
Phase: 1
1 1/2 lb boneless beef round steak
1/2 t salt
1/2 t black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeno, seeded and finely chopped
1 large onion, chopped
1 T chili powder
1/4 t cumin
1/8 t cayenne pepper
3/4 cup fat-free refried beans
1 1/2 cups shredded iceberg lettuce
1 cup reduced-fat shredded Mexican-blend cheese
3/4 cup no-sugar-added salsa
12 whole lettuce leaves (romaine is great for this)
1. Sprinkle steak with salt and pepper. Place 3 T of the lime juice, the garlic, jalapeno, 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.
2. 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.
3. Strain remaining liquid in slow cooker over a bowl or measuring cop, discarding solids. Add strained liquid and remaining 1 T lime juice to beef in bowl and stir to combine. Cover; keep warm.
4. Heat refried beans in microwave for 1 1/2 minutes on high, stirring halfway through until warm and spreadable.
5. Spread the Romaine lettuce leaves with 1 T refried beans. Place 1/3 cup beef over beans and divide shredded lettuce equally among the tostadas. Top each with 1 heaping T cheese and 1 T salsa.
Submitted By: Riki
Added: 01/19/2010
Comments: Adapted from Family Circle May 2008
Note: Those in Phase 2 can use the whole wheat wraps for the tostadas, baking them in the oven until crisp.
I would also think the beef could be prepared ahead of time and reheated.
|
