Ingredients for Red Pepper Steak Tostadas
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How to Make Red Pepper Steak Tostadas
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together 1/2 cup ranch dressing and 1/4 cup salsa. Cover and refrigerate.
- Lightly spray a baking sheet with nonstick cooking spray.
- Arrange 6 corn or flour tostada shells on the prepared baking sheet. Bake for 5-6 minutes, flipping halfway through, until golden and crisp.
- While the tostadas bake, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1 pound of thinly sliced steak strips to the skillet and cook until well browned, about 5-7 minutes.
- Add 1 large bell pepper (any color), thinly sliced, to the skillet. Cook over medium-high heat until the peppers are softened and the steak begins to char slightly, about 3-5 minutes.
- Evenly distribute 2 cups of shredded lettuce among the toasted tostadas.
- Top each tostada with the steak and pepper mixture.
- Drizzle the chilled ranch-salsa dressing over the tostadas.
- Sprinkle with 1/2 cup of shredded cheddar cheese (or your favorite cheese) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
20g
Fat
43g
Carbs
5g