Spicy Tostada Cups
|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)|
|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|
|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.
For sauce, in a small bowl stir together salsa, cornstarch, and bouillon granules.
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.
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.