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Quick Beef Tostadas

Cook beef strips quick, pile on crispy shells. Add cool cream, fresh veggies on top. Takes 30 minutes start to eat.

Featured in Family Dinner Ideas.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:16 GMT
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A colorful taco topped with shredded beef, red cabbage, diced tomatoes, cilantro, sour cream, and drizzled sauce, accompanied by lime wedges. Pin it
A colorful taco topped with shredded beef, red cabbage, diced tomatoes, cilantro, sour cream, and drizzled sauce, accompanied by lime wedges. | zestplate.com

Try these Carne Asada Tostadas tonight. Mix seasoned beef, fresh veggies, and crispy tortillas for a Mexican treat that takes 30 minutes to make. Smells good, tastes good, looks good.

Why Make These

Dinner's ready in half an hour but tastes like restaurant food. The meat stays juicy, tortillas get crispy, and fresh toppings add flavor. Good for busy nights or feeding friends. Add hot sauce if you want spice.

What Makes Them Good

The meat soaks up spices while it cooks. Tortillas turn golden in the oven. Fresh cut veggies give it crunch. Top with lime cream sauce and you've got something better than takeout.

What You Need

  • Beef: Thin cut for fast cooking
  • Limes: Fresh for best taste
  • Sour Cream: Makes the sauce
  • Green Peppers: Cut in strips
  • Oil: Just a little bit
  • Tortillas: Flour ones work best
  • Fresh Stuff:
    • Cut up tomatoes
    • Shredded cabbage
    • Sliced radishes
    • Chopped cilantro
  • Garlic: Fresh tastes better
  • Salt and Pepper: Just enough
  • Cheese: Crumbly Mexican kind

How to Make Them

Get Ready:
Turn oven to broil. Mix sour cream with lime.
Cook Meat:
Heat pan hot. Cook beef quick, about 2 minutes each side.
Make Tortillas Crispy:
Put oil on both sides. Broil till golden.
Mix Fresh Stuff:
Toss cut veggies with lime juice and salt.
Put Together:
Stack meat on crispy tortillas. Add veggies, cheese, sauce.

Tips That Work

Cut meat against the grain - stays tender. Heat tortillas last so they're hot and crispy. Don't stack them or they get soft. Cut veggies while meat cooks to save time. Keep sauce on the side so people can add what they want.

Make Them Your Way

Like it hot? Add fresh chilies. Want more meat? Double it. Need it mild? Skip the hot stuff. Short on time? Buy pre-cut veggies. No beef? Try chicken or pork. Make it how you like it.

Serve It Right

Put all toppings in bowls. Let people build their own. Serve with cold beer or lemonade. Add rice and beans on the side. Keep extra lime and hot sauce handy.

Two stacked tacos topped with grilled beef, fresh vegetables, and garnished with sour cream and cilantro, alongside lime halves in the background. Pin it
Two stacked tacos topped with grilled beef, fresh vegetables, and garnished with sour cream and cilantro, alongside lime halves in the background. | zestplate.com

Save For Later

Keep meat and veggies in the fridge up to 2 days. Heat tortillas in the oven when ready to eat. Make fresh sauce each time. Don't save built tostadas - they get mushy.

Quick Fixes

Tortillas not crispy? Put them back under broiler. Meat too dry? Add lime juice. Need more sauce? Mix extra sour cream and lime. Want it faster? Buy pre-cooked meat and just heat it up.

Frequently Asked Questions

→ Saving some for later?

Keep shells by themselves. Pack meat separate. Cut veggies fresh when eating. Cream goes in little box. Put together when ready.

→ Can you freeze stuff?

Meat freezes good - three months tops. Don't freeze the shells - get soft. Make fresh veggies each time. Sauce don't freeze nice.

→ Need hot shells?

Warm in hot oven five minutes. Use your stove top - quick flip. Watch close - they burn fast. Keep moving them round. Stack and cover to hold warm.

→ No fancy cheese?

Crumble up some feta. White cheese works too. Even skip it if you want. Regular cheese is fine. Some like shredded kind.

→ Shells burning up?

Watch em real close. Two minutes each side tops. Keep moving them round. Lower the heat some. Pull em quick if smoking.

→ Want extra kick?

Add hot sauce to meat. Spicy peppers on top. Make the cream spicy. Pickled stuff works good. Even hot cheese is nice.

→ Taking it to eat?

Pack everything separate. Build em there fresh. Take extra shells. Bring backup veggies. Maybe extra sauce too.

→ Meat too tough?

Cut it real thin. Don't cook it long. Let it rest some. Slice against the lines. Marinate it first.

→ Need it super fast?

Buy pre-cut meat. Get bagged lettuce. Use store sauce. Shells come ready. Just heat and build.

→ Making for lots folks?

Set up build-your-own. Double the meat easy. Extra everything. Keep stuff coming. Let people make their own.

→ Shells too messy?

Break em smaller first. Don't pile too high. Put plate under. Have forks ready. Napkins close by.

→ Want it fancy?

Layer stuff neat. Save pretty veggies for top. Line up the colors. Fresh herbs help. Maybe lime wedges round edge.

Conclusion

Like these? Use same beef in soft tacos. Or put the cream on chips. Even toss it all in a bowl with rice.

Carne Asada Tostada

Quick crispy beef shells.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Fatiha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Mexican-Inspired

Yield: 4 Servings (4 tostadas)

Dietary: ~

Ingredients

01 1 pound seasoned carne asada, cut into ⅛" strips.
02 2 limes, 1 zested & juiced, and the other cut into wedges for serving.
03 ½ cup sour cream.
04 2 green bell peppers, cut into ¼" cubes.
05 Olive or avocado oil spray.
06 4 tablespoons olive or avocado oil, divided.
07 4 flour tortillas.
08 2 tablespoons cilantro, chopped.
09 2 tomatoes, diced.
10 ½ small head of red cabbage, thinly sliced.
11 1 bunch of radishes, thinly sliced or cut into matchsticks.
12 1 clove garlic, minced.
13 Salt and pepper to taste.
14 ½ cup cotija cheese.

Instructions

Step 01

Start by preheating your oven's broiler to low heat.

Step 02

In a small bowl, combine the sour cream with lime zest to create the lime crema. Set aside.

Step 03

Place sliced green bell peppers on a foil-lined baking sheet. Spray with olive or avocado oil and season with salt and pepper. Broil in the middle of the oven until softened, about 4-5 minutes.

Step 04

Lay out flour tortillas evenly on another foil-lined baking sheet. Spray both sides with olive or avocado oil. Broil until golden-brown and crispy, about 1-2 minutes per side. Keep a close eye to prevent burning.

Step 05

In a medium bowl, combine the cooked peppers, diced tomatoes, chopped cilantro, sliced radishes, thinly sliced red cabbage, 2 tablespoons of olive or avocado oil, remaining lime juice, and minced garlic. Stir to combine and season with salt and pepper. Set aside.

Step 06

Heat a large non-stick pan over medium-high heat. Add 2 tablespoons of olive or avocado oil, then add the carne asada strips and cook until browned, about 1-2 minutes per side. Remove from heat and chop into ⅛-inch pieces.

Step 07

Divide the cabbage mixture among the crispy tortillas. Top with chopped carne asada, cotija cheese, a dollop of lime crema, and a lime wedge.

Step 08

Arrange tostadas on a serving platter. Serve immediately and enjoy your delicious Carne Asada Tostadas.

Notes

  1. Storage: Store leftover assembled tostadas in an airtight container in the refrigerator for up to 2 days, keeping toppings separate to avoid sogginess.
  2. Reheating: Warm tortillas in a preheated oven at 350°F (175°C) for 5-7 minutes or in a skillet over medium heat for a few minutes.
  3. Reheating carne asada: Warm in a skillet over medium heat with a splash of water or broth, or in the microwave in intervals.
  4. Freezing: Best enjoyed fresh, as toppings may become mushy if frozen. Freeze cooked carne asada separately for 2-3 months.

Tools You'll Need

  • Broiler.
  • Foil-lined baking sheet.
  • Non-stick pan.
  • Medium bowl.
  • Cutting board.
  • Serving platter.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 233
  • Total Fat: 12 g
  • Total Carbohydrate: 26 g
  • Protein: 7 g