Name: Shredded Beef Tostadas with Chipotle Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Leftover roast beef; 2 medium Corn tortillas; 0 tsp Olive oil; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 2 tbsp Non-fat Greek yogurt; 1 tsp Chipotle peppers in adobo; 1 tsp Lime juice; 1 cup Romaine lettuce; 2 medium Radishes; 1 tbsp Fresh cilantro

Shredded Beef Tostadas with Chipotle Crema

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Shredded Beef Tostadas with Chipotle Crema

Leftover roast beef is pan-seared until crispy and piled onto crunchy corn tortillas with a smoky, velvety chipotle yogurt sauce.

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NUTRITION

Protein

31.7g

Fat

15.7g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Leftover roast beef

2 medium Corn tortillas

0 tsp Olive oil

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

2 tbsp Non-fat Greek yogurt

1 tsp Chipotle peppers in adobo

1 tsp Lime juice

1 cup Romaine lettuce

2 medium Radishes

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 400°F and bake corn tortillas on a sheet for 4-5 minutes per side until golden and crisp.
2
In a small bowl, whisk together the Greek yogurt, minced chipotle peppers, and lime juice to create the crema.
3
Heat olive oil in a skillet over medium-high heat, then add the shredded roast beef, cumin, garlic powder, and sea salt.
4
Sauté the beef for 3-5 minutes until the edges are caramelized and the meat is heated through.
5
Assemble by layering each crispy tostada with shredded lettuce and a generous portion of the seasoned beef.
6
Finish with sliced radishes, fresh cilantro, and a drizzle of the chipotle crema.