Red Pepper-Steak Tostadas

1. 1

   Heat oven to 375 degrees.

2. 2

   Mix the ranch dressing and salsa in a small bowl, cover and refrigerate.

3. 3

   Spray a cookie sheet with nonstick cooking spray.

4. 4

   Place tostada shells on sprayed cookie sheet and bake for 5 to 6 minutes turning once, or until hot and crisp.

5. 5

   Meanwhile, heat oil in a skillet over medium heat.

6. 6

   When oil is hot, saute the steak strips until they are well browned.

7. 7

   Add bell pepper strips and saute over medium-high heat until peppers are soft and meat starts to char.

8. 8

   Divide lettuce evenly among prepared tostada shells, and top each with the meat-pepper mixture.

9. 9

   Drizzle the chilled dressing over tostadas, sprinkle with cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.