South of the Border Tostadas

1 tsp olive oil
1/4 cup onion; chopped
1 garlic clove; minced
1/2 tsp jalapeno (or poblano pepper); seeded and minced
4 oz cooked ground beef; crumbled
2 oz drained canned red kidney beans; mashed
1/2 cup canned italian tomatoes; drained, seeded, and chopped (reserve liquid)
1/4 cup canned beef broth
3/4 tsp chili powder
1/4 tsp each ground cumin and oregano leaves
1/8 tsp salt
2 tostada shells (6-inch diameter)
1 oz cheddar cheese, shredded
1/2 cup lettuce; shredded
1/4 cup fresh tomato; chopped
1/4 cup sour cream
Cilantro sprigs

Preheat oven to 350F. In 10-inch skillet heat oil over medium-high heat; add onion, garlic, and jalapeno (or poblano) pepper and saute until onion is translucent, 3 to 4 minutes.

Add beef, kidney beans, canned tomatoes with reserved liquid, broth, and seasonings. Reduce heat to medium and let simmer until liquid is reduced and mixture thickens, 5 to 10 minutes.

Place tostada shells on nonstick baking sheet and bake until heated through, 3 to 5 minutes; transfer to serving plate. Spread half of meat mixture over each shell; sprinkle each with half of cheese, then top each with half of shredded lettuce and chopped fresh tomato.

Serve with sour cream garnished with cilantro.

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