Red Pepper Steak Tostadas
Total 49 minPrep 14 minCook 35 min6 servings453 cal
Gluten-Free
Nutrition
- Calories
- 453 cal
- Protein
- 27.5 g
- Carbs
- 15 g
- Fat
- 31.2 g
- Sat. fat
- 8.6 g
- Sugar
- 10 g
- Sodium
- 840 mg
Ingredients
- 1/2 cup salsa
- 1 1/2 cup low-fat ranch dressing
- 1 tbsp olive oil
- 4 whole sirloin steaks
- 2 whole red bell peppers
- 6 whole tostadas
- 1/2 cup iceberg lettuce
- 1 cup low-fat cheddar cheese
Directions
- 1
Heat oven to 375 degrees
- 2
Mix the ranch dressing and salsa in a small bowl , cover and refrigerate
- 3
Spray a cookie sheet with nonstick cooking spray
- 4
Place tostada shells on sprayed cookie sheet and bake for 5 to 6 minutes turning once , or until hot and crisp
- 5
Meanwhile , heat oil in a skillet over medium heat
- 6
When oil is hot , saute the steak strips until they are well browned
- 7
Add bell pepper strips and saute over medium-high heat until peppers are soft and meat starts to char
- 8
Divide lettuce evenly among prepared tostada shells , and top each with the meat-pepper mixture
- 9
Drizzle the chilled dressing over tostadas , sprinkle with cheese and serve