Beef Tostadas

**Ok so I was in total shock when my wonderful hubby told me he had never had a tostada before! Like seriously how is that not something everyone has eaten at like school or even at taco bell (even though those two are both gross!) so I of course set out to make him a super yummy tostada (and you'd think that after 6 years of marriage I would have already made him one! shame on me!) and this is what we had! Oh and I made our tostada shells and fried them fresh no store bought ones you warm in the oven for us! LOL**

Ingredients:

• 1-1/2  poundsboneless beef round steak
• 1/2  teaspoonsalt
• 1/2  teaspoonblack pepper
• 1/4  cuplime juice
• 3  garlic cloves, finely chopped
• 1  jalapeño, seeded and finely chopped
• 1  largeonion, chopped
• 1  tablespoonchili powder
• 1/4  teaspooncumin
• 1/8  teaspooncayenne pepper
• 12  packaged tostada or hard taco shells
• 3/4  cupfat-free refried beans
• 1-1/2  cupsshredded iceberg lettuce
• 1  cupreduced-fat shredded Mexican-blend cheese
• 3/4  cupsalsa

Directions

1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, onion, chili powder, cumin and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.

2. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl. 

3. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm. 

4. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable. 

5. Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa.