Salpicon

Ingredients

• 0.3 cup cilantro leaves chopped
• 0.5 cup knudsen cream sour
• 1 cup green onions chopped
• 0.3 cup 1/3 cup kraft zesty italian dressing italian kraft
• 2 cups lettuce shredded finely
• 0.3 cup juice of lime 
• 1.5 lb beef rump roast shredded cooked
• 1 cup tomatoes seeded chopped
• 24  corn tostada shells 

Equipment

• bowl

Directions

1. Toss all ingredients except tostadas and sour cream in large bowl; cover.
2. Refrigerate at least 30 minutes.
3. Spoon 1/4 cup of the meat mixture onto each tostada; top with 1 tsp. of the sour cream.
4. Serve immediately.