Slow Cooker Beef Tostadas

Ingredients

• 3/4 pound beef round steak
• 2 garlic cloves, minced
• 2 Tbsp. lime juice
• 1 4-ounce can chopped mild green chiles
• 1 cup chopped sweet onion
• 1 teaspoon chili powder
• dash of cayenne pepper
• 1 1/2 cups shredded lettuce
• 1 cup diced tomato
• 1/2 cup refried black beans
• 1/2 cup shredded sharp cheddar or Monterey Jack cheese
• tostada shells

Instructions

1. Season steak with sea salt and pepper to taste. Place in the bottom of the slow cooker, along with the lime juice, green chiles, sweet onion, chili powder, and cayenne. Cook on high for 3 hours or low for about 6 hours. Place beef on a cutting board and allow it to cool. Strain the liquid in the slow cooker and discard the solids. Shred the beef with two forks and place in a bowl with the strained liquid.
2. In the mean time, warm the tostada shells in the oven and warm the refried beans either on the stove top or in the microwave. Spread each tostada with refried beans, then top with beef, lettuce, tomato and cheese.