RED PEPPER-STEAK TOSTADAS

Red Pepper-steak Tostadas image

Provided by PaulaG

Categories Steak

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

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1/2 cup prepared salsa
1 1/2 cups low-fat ranch dressing
1 tablespoon olive oil
4 (4 ounce) sirloin steaks, trimmed and sliced into 1/4 inchthick strips
2 red bell peppers, seeded and cut into 1/4 inch strips
6 tostadas, oven crisped
1/2 head iceberg lettuce, finely chopped
1 cup low-fat cheddar cheese, shredded

Steps:

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.

Nutrition Facts : Calories 452.6, Fat 31.4, SaturatedFat 8.7, Cholesterol 90.6, Sodium 862.2, Carbohydrate 15.2, Fiber 2.2, Sugar 5.2, Protein 27.6