Save on Pinterest

Slow-Cooker Beef Tostadas

I dedicate these slow-simmered tostadas to my husband, the only Italian man I know who can’t get enough of Mexican flavors. Pile on your best toppings. —Teresa DeVono, Red Lion, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    6 servings

Ingredients

  • 1 large onion, chopped
  • 1/4 cup lime juice
  • 1 jalapeno pepper, seeded and minced
  • 1 serrano pepper, seeded and minced
  • 1 tablespoon chili powder
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1 beef top round steak (about 1-1/2 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh cilantro
  • 12 corn tortillas (6 inches)
  • Cooking spray
  • TOPPINGS:
  • 1-1/2 cups shredded lettuce
  • 1 medium tomato, finely chopped
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup reduced-fat sour cream, optional

Directions

  • Place the first 7 ingredients in a 3- or 4-qt. slow cooker. Cut steak in half and sprinkle with salt and pepper; add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours.
  • Remove meat; cool slightly. Shred meat with 2 forks. Return beef to slow cooker and stir in cilantro; heat through. Spritz both sides of tortillas with cooking spray. Place in a single layer on baking sheets; broil 1-2 minutes on each side or until crisp. Spoon beef mixture over tortillas; top with lettuce, tomato, cheese and, if desired, sour cream.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 tostadas: 372 calories, 13g fat (6g saturated fat), 88mg cholesterol, 602mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video