One of the best things about tostadas—like my Chicken Tostadas—is how versatile they are. You can change the protein, toppings and sauces to create completely different meals, and this time I chose steak.
I used a thin sirloin steak, though flank steak works well too. I cooked the steak briefly so it stayed tender, then tossed it with taco seasoning following the package directions. The seasoning brought a bright, zesty flavor that complemented the beef perfectly.
To assemble, I warmed the tortillas, then piled on the seasoned steak. I added rice and corn for texture and heartiness, spooned a chunky salsa over the top, and finished with a sprinkle of cheese. The combination was fresh and satisfying—different from the usual tostada toppings but just as delicious.
If you prefer a classic approach, these steak tostadas are also excellent with shredded lettuce, sour cream and refried beans. Use whatever toppings you like: avocado or guacamole, pickled onions, chopped cilantro, or a squeeze of lime all work beautifully.
This version was a hit with my family—quick to make, full of flavor, and easy to customize for picky eaters or a crowd.
How do you like to top your tostadas?
Need more recipe ideas? Check the Recipe Index by Mommy Hates Cooking.