*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Mexican                          Beef
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Olive oil
      1/4   c            Chopped onion
    1                    Garlic clove, minced
      1/2   ts           Seeded and minced jalapeno
                         -or poblano pepper
    4       oz           Cooked ground beef, crumbled
    2       oz           Drained canned red kidney
                         -beans, mashed
      1/2   c            Canned Italian tomatoes,
                         -drained, seeded, and
                         Chopped (reserve liquid)
      1/4   c            Canned beef broth
      3/4   ts           Chili powder
      1/4   ts           Each ground cumin and
                         -oregano leaves
      1/8   ts           Salt
    2                    Tostada shells (6-inch
    1       oz           Cheddar cheese, shredded
      1/2   c            Shredded lettuce
      1/4   c            Chopped fresh tomato
      1/4   c            Sour cream
   Garnish:  cilantro sprigs
   Preheat oven to 350F.  In 10-inch skillet heat oil
   over medium-high heat; add onion, garlic, and jalapeno
   (or poblano) pepper and saute until onion is
   translucent, 3 to 4 minutes.  Add beef, kidney beans,
   canned tomatoes with reserved liquid, broth, and
   seasonings.  Reduce heat to medium and let simmer
   until liquid is reduced and mixture thickens, 5 to 10
   Place tostada shells on nonstick baking sheet and bake
   until heated through, 3 to 5 minutes; transfer to
   serving plate.  Spread half of meat mixture over each
   shell; sprinkle each with half of cheese, then top
   each with half of shredded lettuce and chopped fresh
   tomato.  Serve with sour cream garnished with cilantro.
   Makes 2 servings.
   Fred Peters.
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