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
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.