Microwave: beef-topped tostadas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Flour tortillas |
| 1 | pounds | Lean ground beef |
| 1 | Onion, chopped | |
| 1 | Jalapeno pepper, seed/dice | |
| 1 | Garlic clove, minced | |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| pinch | Pepper | |
| 1 | large | Tomato, seeded and chopped |
| 1 | cup | Lettuce, shredded |
| 1 | cup | Cheddar cheese, shredded |
Directions
Pierce tortillas in a few places; microwave each on rack at High for 1-½ to 2 minutes or until barely crisp, turning and rotating once.
Place on microwaveable plates.
In 8-cup bowl, crumble beef; add onion, jalapeno and garlic.
Microwave at High, stirring often, for 3-5 minutes or until meat is no longer pink; stir in chili powder, cumin, salt and pepper.
Add tomatoes; microwave at High for 1-2 minutes or until hot. Using slotted spoon, divide among tortillas; sprinkle with lettuce, then cheese. Microwave each at High for 30-60 seconds or until cheese melts.
Serve open-faced with sour cream or salsa.
Source: Canadian Living magazine [Oct 94] Presented in an article by Barb Holland: "Microwave: Tortilla Update" [-=PAM=-] PA_Meadows@...