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Spicy Tostada Cups

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  Beef flank steak/Beef top round steak 1 Pound
  Non stick cooking spray/Shortening 1
  7 inch flour tortillas 6
  Salsa 1 Cup (16 tbs)
  Cornstarch 1 Teaspoon
  Instant beef bouillon granules 1⁄2 Teaspoon
  Cooking oil 1 Tablespoon
  Zucchini 1 Medium, cut into julienne strips to make about 2 cups
  Green onions 4 , bias-sliced into 1-inch lengths
  Lettuce leaves 4
  Shredded monterey jack cheese 2 Ounce (1/2 Cup)

Partially freeze beef.
Thinly slice, across the grain, into bite-size strips.
Set the beef aside.
For tostada cups, spray six 10-ounce custard cups with nonstick spray coating or grease with shortening.
Brush tortillas lightly with warm water to soften.
Gently press into cups.
Bake in a 350° oven for 12 to 15 minutes or till crisp.
Remove from cups.
Set aside.
For sauce, in a small bowl stir together salsa, cornstarch, and bouillon granules.
Set aside.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry zucchini over high heat for 1 1/2 minutes.
Add onions and stir-fry for 1/4 minutes more or till vegetables are crisp-tender.
Remove vegetables from wok.
Add half of the beef to wok.
Stir-fry for 2 to 3 minutes or till done.
Remove from wok.
Stir-fry remaining beef for 2 to 3 minutes.
Return all beef to wok.
Push from center of wok.
Stir sauce.
Add to center of wok or skillet.
Cook and stir till mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in vegetables.
Place each tostada cup atop lettuce on a serving plate, if desired.
Evenly divide meat mixture and spoon into the baked tortilla cups.
Top each cup with cheese.
Dollop with sour cream, if desired.

Recipe Summary

Difficulty Level: 
Main Dish
Quick, Healthy
Cook Time: 
20 Minutes

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