Grilled Beef Tostadas

Name: Grilled Beef Tostadas
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Strip Steak, Boneless; salsa; taco shells; refried beans; iceburg lettuce; Cotija cheese; red onion

These tasty tostadas are easy to prepare and assemble for a weeknight meal or a weekend party. Spicy Strip Steak and crunchy toppings piled high make this recipe a hit.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

1 beef Strip Steak Boneless, cut 3/4 inch thick (about 8 ounces each)
1-1/4 cups HERDEZ Casera Salsa salsa
4 small corn tortillas (5 to 6 inch diameter), toasted
1 cup no-salt-added refried beans
1 cup thinly sliced iceberg lettuce
1/4 cup crumbled Cotija cheese
1/4 cup diced red onion or pickled red onion

Preparation

Step 1

Place beef steak and 1/2 cup Herdez® Casera Salsa in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 1 hour.
Step 2

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Step 3

Remove; let stand 5 minutes. Cut steaks lengthwise in thirds, then crosswise into 1/4-inch thick pieces.
Step 4

Spread each tortilla with 1/4 cup refried beans. Top with lettuce, beef and remaining 3/4 cup salsa. Sprinkle with cheese and onion.

Nutrition Information

312 Calories

0 %*

5g SAT FAT

0 %DV**

31g PROTEIN

0 %DV

3.9 mg IRON

0 %DV

4.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 312 Calories; 99 Calories from fat; 11g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 85 mg Cholesterol; 683 mg Sodium; 21 g Total Carbohydrate; 3.6 g Dietary Fiber; 31 g Protein; 3.9 mg Iron; 5.4 mg NE Niacin; 0.7 mg Vitamin B₆; 3.9 mcg Vitamin B₁₂; 4.5 mg Zinc; 27.8 mcg Selenium; 79.9 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.