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.

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Steps

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Heat oven to 375 degrees.

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Mix the ranch dressing and salsa in a small bowl , cover and refrigerate.

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Spray a cookie sheet with nonstick cooking spray.

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Place tostada shells on sprayed cookie sheet and bake for 5 to 6 minutes turning once , or until hot and crisp.

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Meanwhile , heat oil in a skillet over medium heat.

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When oil is hot , saute the steak strips until they are well browned.

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Add bell pepper strips and saute over medium-high heat until peppers are soft and meat starts to char.

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Divide lettuce evenly among prepared tostada shells , and top each with the meat-pepper mixture.

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Drizzle the chilled dressing over tostadas , sprinkle with cheese and serve.

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Ingredients

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salsa, low-fat ranch dressing, olive oil, sirloin steaks, red bell peppers, tostadas, iceberg lettuce, low-fat cheddar cheese