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.
Ingredients: [‘salsa’, ‘low-fat ranch dressing’, ‘olive oil’, ‘sirloin steaks’, ‘red bell peppers’, ‘tostadas’, ‘iceberg lettuce’, ‘low-fat cheddar cheese’]
Quantity of Ingredients: [“1/2 cup prepared salsa”,”1 1/2 cups low-fat ranch dressing”,”1 tablespoon olive oil”,”4 (4 ounce) sirloin steaks, trimmed and sliced into 1/4 inchthick strips “,”2 red bell peppers, seeded and cut into 1/4 inch strips “,”6 tostadas, oven crisped “,”1/2 head iceberg lettuce, finely chopped “,”1 cup low-fat cheddar cheese, shredded “]
Number of Servings: 6
Steps: [‘Heat oven to 375 degrees.’, ‘Mix the ranch dressing and salsa in a small bowl, cover and refrigerate.’, ‘Spray a cookie sheet with nonstick cooking spray.’, ‘Place tostada shells on sprayed cookie sheet and bake for 5 to 6 minutes turning once, or until hot and crisp.’, ‘Meanwhile, heat oil in a skillet over medium heat.’, ‘When oil is hot, saute the steak strips until they are well browned.’, ‘Add bell pepper strips and saute over medium-high heat until peppers are soft and meat starts to char.’, ‘Divide lettuce evenly among prepared tostada shells, and top each with the meat-pepper mixture.’, ‘Drizzle the chilled dressing over tostadas, sprinkle with cheese and serve.’]