Red Pepper-Steak Tostadas

• 1/2 cup prepared salsa
• 1 1/2 cups low-fat ranch dressing
• 1 tablespoon olive oil
• 4 (4 ounce) sirloin steaks, trimmed and sliced into 1/4 inchthick strips
• 2 red bell peppers, seeded and cut into 1/4 inch strips
• 6 tostadas, oven crisped
• 1/2 head iceberg lettuce, finely chopped
• 1 cup low-fat cheddar cheese, shredded

1. Heat oven to 375 degrees.
2. Mix the ranch dressing and salsa in a small bowl, cover and refrigerate.
3. Spray a cookie sheet with nonstick cooking spray.
4. Place tostada shells on sprayed cookie sheet and bake for 5 to 6 minutes turning once, or until hot and crisp.
5. Meanwhile, heat oil in a skillet over medium heat.
6. When oil is hot, saute the steak strips until they are well browned.
7. Add bell pepper strips and saute over medium-high heat until peppers are soft and meat starts to char.
8. Divide lettuce evenly among prepared tostada shells, and top each with the meat-pepper mixture.
9. Drizzle the chilled dressing over tostadas, sprinkle with cheese and serve.

salsa, lowfat ranch dressing, olive oil, inchthick strips, red bell peppers, lowfat

Taken from www.food.com/recipe/red-pepper-steak-tostadas-94257 (may not work)