Red Pepper-Steak Tostadas
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Description
This delicious and quick Red Pepper-Steak Tostada recipe brings the best of southwestern flavors straight to your kitchen. With a perfect balance of savory steak, crisp peppers, and the creamy tang of homemade ranch salsa dressing, these tostadas are an irresistible dish perfect for any time of the week. Originally printed in the winter edition of Sabroso, a southwest dining guide, this version has been carefully modified to reduce fat without compromising on flavor. These tostadas are not only quick to prepare but also offer a delightful mix of textures, from the crispy tostada shells to the tender steak and the creamy dressing.
Ingredients
Here’s what you’ll need for these delicious tostadas:
| Ingredient | Quantity |
|---|---|
| Salsa | 1/2 cup |
| Olive oil | 1 1/2 teaspoons |
| Red bell peppers | 1 large, sliced |
| Iceberg lettuce | 4 cups, shredded |
| Low-fat cheddar cheese | 2 tablespoons, shredded |
| Tostada shells | 6 |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 452.6 kcal |
| Fat Content | 31.4 g |
| Saturated Fat Content | 8.7 g |
| Cholesterol Content | 90.6 mg |
| Sodium Content | 862.2 mg |
| Carbohydrate Content | 15.2 g |
| Fiber Content | 2.2 g |
| Sugar Content | 5.2 g |
| Protein Content | 27.6 g |
Instructions
Follow these easy steps to make your Red Pepper-Steak Tostadas:
-
Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This will ensure that the tostada shells bake evenly, becoming crisp and golden. -
Prepare the Dressing
In a small bowl, combine the ranch dressing and salsa. Stir them together until they are well mixed. Once combined, cover the bowl and refrigerate it to chill while you prepare the other components. -
Prepare the Tostada Shells
Lightly spray a cookie sheet with nonstick cooking spray. Arrange the tostada shells on the sheet, making sure they’re spaced out evenly. Bake the shells in the preheated oven for 5 to 6 minutes. Flip them once halfway through the baking process to ensure they become hot and crispy on both sides. -
Cook the Steak
While the tostada shells are baking, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the steak strips. Sauté them until they are well browned and cooked to your desired doneness. -
Sauté the Red Bell Peppers
After the steak has browned, add the sliced red bell peppers to the skillet. Continue sautéing over medium-high heat until the peppers are soft and slightly charred, which should take about 4 to 5 minutes. The steak should start to crisp up as well, adding extra flavor to the dish. -
Assemble the Tostadas
Once your tostada shells are crisp and the steak-pepper mixture is ready, it’s time to assemble. Divide the shredded iceberg lettuce evenly among the tostada shells. Top each shell with a generous portion of the steak and red pepper mixture. -
Finish and Serve
Drizzle the chilled ranch salsa dressing over the assembled tostadas. Sprinkle each tostada with the low-fat cheddar cheese for an extra creamy finish. Serve immediately and enjoy the vibrant flavors of your southwest-inspired meal.
Recipe Notes
- Customizations: Feel free to adjust the toppings to your preference. Add sliced avocado for creaminess, or a sprinkle of fresh cilantro for an extra burst of flavor.
- Serving Suggestions: These tostadas can be paired with a side of guacamole or a fresh, tangy salsa for added flavor. They also go wonderfully with a cold, refreshing beverage like iced tea or lime-infused water.
Conclusion
This Red Pepper-Steak Tostada recipe brings together the essence of southwestern cuisine in a healthy and flavorful way. Whether you’re enjoying them for a weeknight dinner or serving them at your next gathering, these tostadas will satisfy your cravings for something bold, tasty, and satisfying. Perfectly balanced in texture and flavor, this dish is sure to become a favorite on your dinner table.
