Description
Crispy corn tortillas topped with grilled steak, refried beans, lettuce, cheese, and fresh toppings for a flavorful Mexican dish.
Ingredients
Scale
- 8 corn tostada shells
- 1 lb skirt steak or flank steak
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 1 can (16 oz) refried beans
- 2 cups shredded lettuce
- 1 cup crumbled queso fresco
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/2 cup diced red onion
- 1 lime, cut into wedges
- 1/2 cup sour cream (optional)
- 1/4 cup salsa (optional)
Instructions
- Season the steak with salt, pepper, garlic powder, and cumin.
- Grill the steak over medium-high heat for 4-5 minutes per side, or until cooked to your preference. Let it rest for 5 minutes, then slice thinly.
- Warm the refried beans in a small saucepan.
- Spread a layer of refried beans on each tostada shell.
- Top with sliced steak, shredded lettuce, queso fresco, tomatoes, red onion, and cilantro.
- Squeeze lime juice over the top.
- Serve with sour cream and salsa if desired.
Notes
- Use store-bought tostada shells for convenience.
- Substitute chicken or beans for a vegetarian version.
- For extra flavor, marinate the steak in lime juice beforehand.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
Keywords: tostadas, carne asada, Mexican food, grilled steak, easy dinner