Game Day Delights - Tostaditas con Carne #Recipe

It’s Super Bowl Sunday, in case you haven’t heard, and I’m already whipping up some pregame appetizers. Tostaditas con Carne are a big hit any day of the week and quite tasty!

Tostaditas con Carne

What you need:

• 6 oz./170 g skirt steak
• 8 pre-packaged corn tostada shells
• ½ cup reduced-fat shredded sharp
• cheddar cheese
• ½ lime, juiced with Lemon Lime Press
• salt and pepper

Pico de Gallo 

• 2 medium tomatoes, quartered
• ¼ small red onion
• ½ cup fresh cilantro

Southwest Chipotle Sauce

• ½ lime, juiced
• ½ cup reduced-fat sour cream
• ¼ cup reduced-fat mayonnaise
• 1 canned chipotle pepper in adobo
• 1 tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend

Directions:

Season the skirt steak on both sides with salt and pepper. Heat fry pan over high heat. Once pan is hot, cook steak for 3 minutes per side. Transfer to a cutting board and allow to rest 5 minutes. Cut steak into bite-sized pieces.

Combine, lime juice, salt and pepper in a small bowl and set aside. In base of Quick Chef™ Pro System fitted with blade attachment, add tomatoes, cilantro and onion. Turn handle to process until coarsely chopped-don’t have the Quick Chef system, simple chop coarsely with knife. Empty the mixture into a small bowl.

To make the Southwest Chipotle Sauce, add lime juice, sour cream, mayonnaise, chipotle pepper and seasoning blend to the base of Quick Chef™ Pro System fitted with blade attachment. Turn handle to whip until combined – A blender, food processor or simple mix by hand will work as well.

Spread ½ tbsp. chipotle sauce on tostada shell. Top with steak & Pico de Gallo mixture; sprinkle each tostada with 1 tbsp cheese and serve.

Thanks again to Tupperware for allowing me to adapt and feature another great recipe from their Amazing Appetizers Cookbook.