Traditional Calabacitas Con Leche
INGREDIENTS:
1 ts Olive oil 1/4 c Canned beef broth
1/4 c Chopped onion 3/4 ts Chili powder
1 Garlic clove, minced 1/4 ts Each ground cumin and
1/2 ts Seeded and minced jalapeno -oregano leaves
-or poblano pepper 1/8 ts Salt
4 oz Cooked ground beef, crumbled 2 Tostada shells (6-inch
2 oz Drained canned red kidney -diameter)
-beans, mashed 1 oz Cheddar cheese, shredded
1/2 c Canned Italian tomatoes, 1/2 c Shredded lettuce
-drained, seeded, and 1/4 c Chopped fresh tomato
Chopped (reserve liquid) 1/4 c Sour cream
1 ts Olive oil 1/4 c Canned beef broth
1/4 c Chopped onion 3/4 ts Chili powder
1 Garlic clove, minced 1/4 ts Each ground cumin and
1/2 ts Seeded and minced jalapeno -oregano leaves
-or poblano pepper 1/8 ts Salt
4 oz Cooked ground beef, crumbled 2 Tostada shells (6-inch
2 oz Drained canned red kidney -diameter)
-beans, mashed 1 oz Cheddar cheese, shredded
1/2 c Canned Italian tomatoes, 1/2 c Shredded lettuce
-drained, seeded, and 1/4 c Chopped fresh tomato
Chopped (reserve liquid) 1/4 c Sour cream
Garnish: cilantro sprigs
Preheat oven to 350F. In 10-inch skillet heat oil over medium-high heat; add onion, garlic, and jalapeno (or poblano) pepper and saute until onion is translucent, 3 to 4 minutes. Add beef, kidney beans, canned tomatoes with reserved liquid, broth, and seasonings. Reduce heat to medium and let simmer until liquid is reduced and mixture thickens, 5 to 10 minutes.
Place tostada shells on nonstick baking sheet and bake until heated through, 3 to 5 minutes; transfer to serving plate. Spread half of meat mixture over each shell; sprinkle each with half of cheese, then top each with half of shredded lettuce and chopped fresh tomato. Serve with sour cream garnished with cilantro.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Preheat oven to 350F. In 10-inch skillet heat oil over medium-high heat; add onion, garlic, and jalapeno (or poblano) pepper and saute until onion is translucent, 3 to 4 minutes. Add beef, kidney beans, canned tomatoes with reserved liquid, broth, and seasonings. Reduce heat to medium and let simmer until liquid is reduced and mixture thickens, 5 to 10 minutes.
Place tostada shells on nonstick baking sheet and bake until heated through, 3 to 5 minutes; transfer to serving plate. Spread half of meat mixture over each shell; sprinkle each with half of cheese, then top each with half of shredded lettuce and chopped fresh tomato. Serve with sour cream garnished with cilantro.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.