Spicy Beef Tostadas
Submitted by natalie
Thin-sliced flank steak stir-fried with zucchini and scallions in a thick salsa sauce, served in crispy baked tortilla cups topped with melted Monterey Jack. A lighter take on tostadas the whole family will love.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minThese aren’t your typical flat, crunchy tostadas. These are edible bowls.
Flour tortillas get pressed into custard cups and baked until crisp, creating little vessels ready to hold a saucy, stir-fried filling.
Thinly sliced flank steak cooks fast over high heat, then gets tossed with crisp-tender zucchini, scallions, and a quick salsa sauce thickened with cornstarch and beef bouillon.
A handful of shredded Monterey Jack melts on top, and dinner is served.
Pro Tips
- Partially freeze the flank steak for about 30 minutes before slicing. This firms up the meat and makes it much easier to cut paper-thin strips against the grain.
- Cook the beef in two batches over high heat. Crowding the pan drops the temperature and steams the meat instead of searing it.
- Brush the tortillas with warm water before pressing into the cups. This softens them just enough to mold without cracking.
Variations
- Use corn tortillas instead of flour for a gluten-free, more traditional tostada shell.
- Top with diced avocado and a squeeze of lime for extra freshness.
- Swap Monterey Jack for pepper jack if you want more heat layered into every bite.
Ingredients
Directions
Partially freeze beef.
Slice across the grain into thin strips (bite-size); set aside.
Spray six 10-ounce custard cups with nonstick spray coating.
Brush tortillas lightly with warm water to soften.
Gently press into cups.
Bake at 350℉ (180℃) F for 12 to 15 minutes. Remove from cups and set aside.
For sauce, combine salsa, cornstarch and bouillon; set aside.
Spray a large skillet with nonstick coating.
Preheat over high heat.
Cook and stir zucchini over high heat for 1½ minutes.
Add the onions; cook and stir 1½ minutes more or until the vegetables are crisp-tender.
Remove from skillet.
Place oil in hot skillet. Cook and stir half of the beef for 2 to 3 minutes.
Remove cooked beef and cook the other half.
Return all of the beef to skillet.
Stir sauce and add to skillet.
Cook and stir until mixture is thick and bubbly.
Continue cooking for 2 minutes more.
Stir in the vegetable mixture. Evenly divide the meat mixture among the tortilla cups and top with cheese.
Serve immediately.
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