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Red Pepper-steak Tostadas

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“This recipe was printed in the winter edition of Sabroso, a southwest dining guide. I modififed the original recipe to reduce the amount of fat not taste.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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