*  Exported from  MasterCook  *
                            SPICY BEEF TOSTADAS
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Beef
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Beef flank steak
                         Nonstick spray coating
    6                    Flour tortillas (7-inch)
    1       c            Salsa
    1       t            Cornstarch
      1/2   ts           Instant beef bouillon
    1       md           Zucchini, cut into thin
                         -strips (2 cups)
    4                    Green onions, bias cut into
                         -1-inch lengths
    1       tb           Cooking oil
      1/2   c            Monterey Jack cheese,
                         -shredded (2 oz)
   Partially freeze beef.  Slice across the grain into thin strips
   (bite-size); set aside.  Spray six 10-ounce custard cups with nonstick
   spray coating.  Brush tortillas lightly with warm water to soften. Gently
   press into cups.  Bake at 350 F for 12 to 15 minutes.  Remove from cups and
   set aside.  For sauce, combine salsa, cornstarch and bouillon; set aside.
   Spray a large skillet with nonstick coating.  Preheat over high heat. Cook
   and stir zucchini over high heat for 1 1/2 minutes.  Add the onions; cook
   and stir 1 1/2 minutes more or until the vegetables are crisp-tender.
   Remove from skillet.  Place oil in hot skillet.  Cook and stir half of the
   beef for 2 to 3 minutes.  Remove cooked beef and cook the other half.
   Return all of the beef to skillet.  Stir sauce and add to skillet. Cook and
   stir until mixture is thick and bubbly.  Continue cooking for 2 minutes
   more.  Stir in the vegetable mixture.  Evenly divide the meat mixture among
   the tortilla cups and top with cheese. Serve immediately.
   Makes 6 servings.
   [LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters.
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