Garnish: 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. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
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|Serving Size: 1 Serving (476g)|
|Recipe Makes: 2|
|Calories from Fat: 196 (60%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 65.9mg||20 %|
|Sodium 1019.8mg||35 %|
|Potassium 678.6mg||18 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 10.3g|
|Protein 19.4g||28 %|
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Calories per serving: 326
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