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Red Pepper Tostadas

Serves 6
1 Serving = 1 tostada

Nutrition Facts

Serving Size (180g)

Servings Per Container

Amount Per Serving
Calories 300 Calories from Fat 150

% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 27%
Cholesterol 45mg 15%
Sodium 410mg 17%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Sugars 3g
Protein 18g
Vitamin A 30% Vitamin C 130%
Calcium 15% Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

red pepper tostadas


  • 6 corn tortillas
  • ¼ cup prepared salsa
  • ¼ cup low–fat ranch dressing
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 4 (3 ounce) sirloin steaks, trimmed and sliced into ¼-inch strips
  • 2 red bell peppers, seeded and cut into ¼-inch strips
  • 1 teaspoon salt
  • ½ head of iceberg lettuce, finely shredded
  • 1 cup sharp cheddar cheese, shredded
  • ¼ cup cilantro, chopped


  1. Bake the corn tortillas in a preheated oven at 350 degrees for about 8 to 10 minutes until brown and crisp. Remove from oven and set aside.
  2. Combine salsa and ranch dressing in a small bowl, cover and refrigerate. Mix the shredded lettuce and cilantro. Set aside.
  3. Place the olive oil in a medium skillet over medium heat.
  4. When the oil is hot, sauté garlic and add steak strips. Cook over medium high heat. Add salt and continue cooking meat until well browned.
  5. Add bell pepper strips and sauté over medium high heat until the peppers are soft and the meat is starting to char.
  6. Spread chilled dressing over tostadas.
  7. Divide meat-bell pepper mixture evenly among tostada shells, and top each with plenty of lettuce. Sprinkle with cheese.

Use extra lean ground beef or lean ground turkey instead of sirloin.

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