Tiny Tostadas

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

6

  corn tortillas

1/2

  pound

  extra lean ground beef

14 1/2

  ounces

  diced tomatoes with green chilies -- drained

2

  teaspoons

  chili powder

1/2

  teaspoon

  cumin

1

  small

  shallot -- minced

1

  clove

  garlic -- minced

1/2

  teaspoon

  salt

1/2

  teaspoon

  oregano

1

  cup

  cheddar cheese -- low sodium -- shredded

2 1/4

  ounces

  olives -- sliced

  vegetable cooking spray

1

  tablespoon

  vegetable oil


Heat oven to 350F.

Cut tortillas in half and each half in to three pieces. Put on baking sheet and spray lightly with vegetable spray. Bake for 15 minutes turning once or until golden.

Add vegetable oil to frying pan and heat to medium. Add beef and shallot and cook until no pink remains in beef and shallot has softened.

Add garlic and cook 30 seconds or until fragrant.

Add tomatoes, chili, cumin, salt, olives, and oregano. Heat through.

Spoon mixture onto chips and sprinkle with cheese.

Bake for 5 to 10 minutes or until cheese melts.

Appetizers: 36

Per Serving: 45 Calories; 3g Fat (55.9% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 93mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

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