Steak and Cheese Tostadas

We start with Tropical Corn Tortillas turned into crispy tostadas, which will serve as the base for a layer of refried beans, delicious grilled seasoned steak, cooked onion and peppers, then topped with Tropical Queso Fresco Mexicano, Tropical Crema Mexicana, lettuce, and avocado.

You can choose the meat you prefer, but we recommend skirt steak or sirloin. Use adobo to season then grill it. This Steak and Cheese Tostadas recipe uses red or green bell peppers, but you can use jalapeño or serrano peppers if you prefer spicy, as well as the sauce of your choice. Of course, you can’t miss Queso Fresco and Crema on any tostada ever!

Everyone can be part of the preparation turning tostada night into a fun family activity. Enjoy!

Ingredients:

• Vegetable oil for frying
• 4 Tropical Corn Tortillas
• 8 ounces skirt steak
• ½ teaspoon Adobo seasoning
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 small red or green pepper, seeded and thinly sliced
• 1 16-ounce can refried beans, slightly warmed
• 2 cups shredded iceberg lettuce
• 1 small avocado, peeled pitted and diced
• 1 cup crumbled Tropical Queso Fresco Mexicano
• ¼ cup Tropical Crema Mexicana

Preparation:

1. In small skillet over medium-high heat, in ½-inch hot vegetable oil, cook corn tortillas, one at a time until crisp on both sides. Remove to paper towels to drain.
2. Sprinkle skirt steak with Adobo on both sides. In 10-inch skillet over medium-high heat, brown steak about 5 minutes, turning once. Remove to cutting board. In same skillet over medium heat, in hot olive oil, cook sliced onion and bell peppers until tender-crisp, about 5 minutes, stirring occasionally. Cut steak into thin slices.
3. To serve, place a crisp corn tortilla on plate; spread with some refried beans. Top with lettuce, sliced steak, cooked onions, bell peppers and avocado. Sprinkle with cheese; top with crema. Repeat with remaining ingredients.