Ingredients
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1/2 cup prepared salsa
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1 1/2 cups low-fat ranch dressing
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1 tablespoon olive oil
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4 (4 ounce) sirloin steaks, trimmed and sliced into 1/4 inchthick strips
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6 tostadas, oven crisped
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1/2 head iceberg lettuce, finely chopped
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1 cup low-fat cheddar cheese, shredded
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2 red bell peppers, seeded and cut into 1/4 inch strips
Instructions
- Heat oven to 375 degrees.
- Mix the ranch dressing and salsa in a small bowl, cover and refrigerate.
- Spray a cookie sheet with nonstick cooking spray.
- Place tostada shells on sprayed cookie sheet and bake for 5 to 6 minutes turning once, or until hot and crisp.
- Meanwhile, heat oil in a skillet over medium heat.
- When oil is hot, saute the steak strips until they are well browned.
- Add bell pepper strips and saute over medium-high heat until peppers are soft and meat starts to char.
- Divide lettuce evenly among prepared tostada shells, and top each with the meat-pepper mixture.
- Drizzle the chilled dressing over tostadas, sprinkle with cheese and serve.