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Beef Tostadas with Mango-Cucumber Salad

Makes: 4  servings Prep 20 mins Cook 10 mins

Ingredients

  • 6 tablespoons  fresh lime juice
  • 2 tablespoons  honey
  • 2 mangoes, peeled, seeded, and diced
  • 2 cucumbers, peeled and diced
  • 2 tablespoons  chopped cilantro
  • 2 cups  shredded romaine lettuce
  • 1 tablespoon  red wine vinegar
  • 8 corn tortillas
  • 3 teaspoons  olive oil, divided
  • 1 small onion, diced
  • 1 1/2 pounds  lean ground beef
  • 2 garlic cloves, pressed
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  cayenne pepper
  • 1/4 teaspoon  cumin
  • 2 avocados, peeled, pitted, and sliced

Directions

1. Whisk lime juice and honey in a medium bowl. Stir in mangoes, cucumbers, and cilantro. In a separate bowl, toss lettuce with vinegar.

2. Heat oven to 450 degree F. Brush tortillas with 2 teaspoons oil, place on a cookie sheet, and bake until crisp, 5 minutes.

3. Meanwhile, heat remaining oil in a nonstick skillet over medium-high heat and cook onion until translucent, 5 minutes. Add beef and garlic and cook until meat is no longer pink. Transfer to a bowl with a slotted spoon. Stir in salt, cayenne pepper, and cumin.

4. To serve, layer beef over two tortillas. Top with lettuce, avocado, and salad. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)780,
  • Fat, total(g)44,
  • chol.(mg)103,
  • sat. fat(g)13,
  • carb.(g)66,
  • fiber(g)7,
  • pro.(g)37,
  • sodium(mg)487,
  • Percent Daily Values are based on a 2,000 calorie diet