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Red Pepper Tostadas

Serves 6
1 Serving = 1 tostada

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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