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Southwest Steak Tostada Recipe
Steak Caesar salad with mucho Tex-Mex inspiration. Salt and pepper seasoned steak slices over generously dressed Romaine, layered on top of fresh avocado and salsa, with a crunchy tostada shell with melted cheese foundation. Pico de gallo, cilantro, grated cheese, and lime wedges finish it off in style.
Prep Time: 50 min. | Cook Time: 20 min.
Ingredients
Serving Amount: 72 Servings
| Amount | Main Ingredients |
| 24 (4oz.) | The Original Steak-EZE® BreakAway® Beef Steak, Lightly Marinated, 4 oz |
| 1/2 Cup | Oil |
| 2 Tbsp. | Salt |
| 2 Tbsp. | Black pepper |
| 72 (5-in) | Chipotle or plain tostada shells |
| 4 1/2 lbs. | Monterey Jack cheese, shredded |
| 1 1/2 lbs. | Ripe avocado, cubed |
| 4 1/2 lbs. | Romaine lettuce leaves, torn |
| 3 Cups | Prepared Caesar dressing |
| 12 Cups | Pico de Gallo or fresh tomato salsa |
| 3 Oz. | Cilantro leaves, coarsely chopped |
| 3 oz. | Green onions, chopped |
| As Desired | Black bean and corn salsa |
| As Desired | Parmesan cheese, shaved |
| As Needed | Lime wedges |
Directions
Step 1: In a pan, heat 1 tsp. oil.
Step 2: Add 1 portion of beef, cooking until bottom is browned.
Step 3: Turn over. Break up beef with spatula, stirring to cook completely.
Step 4: Season to taste with salt and pepper.
Step 5: Arrange 3 tostada shells on a heatproof plate, overlapping slightly.
Step 6: Top with 3 oz. cheese; melt in salamander.
Step 7: Transfer shells to a serving plate.
Step 8: Top with 1/2 cup salsa and 2 Tbsp. avocado.
Step 9: Toss 3 cups romaine lettuce with 2 Tbsp. Caesar dressing.
Step 10: Mound onto tostada shells.
Step 11: Top with beef. Drizzle with 1/2 cup pico de gallo.
Step 12: Garnish with 1 Tbsp. cilantro, 1 Tbsp. green onion, and Parmesan, as desired.
Step 13: Serve with lime wedges.
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Application Uses
MEAL
Lunch
Dinner
CUISINE
Tex-Mex
MAIN INGREDIENTS
Beef
