Steak Tostadas are a delicious and easy way to use up that leftover steak from you weekend BBQ. Make this your new “Frugal Taco Tuesday”.
Last weekend we had some friends over for BBQ chicken and steaks…and a game of Catan of course! Quick side note, have you guys heard of Catan? We were introduced a few years ago to this game and quickly became addicted. There are various add ons and it is a game that will cause laughter at the same time as anger. It is definitely a game for the competitive, strategic person!
Back to the point, these Steak Tostadas were amazing and very simple to make and let me tell you, simple is what I need these days. My 1 year old was tugging on my leg almost the entire time so the faster I can cook, the better.
These Tostadas are also frugal! I love reusing meat from other meals to create something new. I was even able to freeze some of the leftover steak for Quesadillas next week, recipe to come!
Here is a quick summary of how I made the tostadas.
Chop the leftover steak and toss in a pan to reheat. While reheating the steak, dice some tomatoes and avocados, shred lettuce, and Monterey Jack cheese.
Heat up some oil in a small pan and cook corn tortillas until crispy. Lay them on paper towels and pat dry.
Warm up some refried beans then get to layering your tostada! I did a layer of beans, then meat, lettuce, tomatoes, avocado, and cheese. Serve it with a side of sour cream and Mexican Rice…enjoy!
Leftover Steak Tostadas
An easy recipe to make use of leftover steak.
- 1 cup leftover steak
- 6 corn tortillas
- 2 tomatoes
- 1 avocado
- 1/2 cup shredded lettuce
- 1/2 cup monterey jack cheese
- 1 can refried beans
- 1 package Spanish of Mexican Rice or make homemade
- sour cream
1. Chop and reheat steak in a pan while chopping tomatoes and avocados. Also, shred lettuce and Monterey jack cheese.
2. Heat some vegetable oil in a small pan and cook corn tortillas until crispy.
3. Heat up refried beans then layer up your tostada with beans, meat, lettuce, tomatoes, cheese, and sour cream. Enjoy!