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.


Serving Amount: 72 Servings

AmountMain Ingredients
24 (4oz.)The Original Steak-EZE® BreakAway® Beef Steak, Lightly Marinated, 4 oz
1/2 CupOil
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 CupsPrepared Caesar dressing
12 CupsPico de Gallo or fresh tomato salsa
3 Oz.Cilantro leaves, coarsely chopped
3 oz.Green onions, chopped
As DesiredBlack bean and corn salsa
As DesiredParmesan cheese, shaved
As NeededLime wedges




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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