When temperatures hit the triple digits, a heavy meal is the last thing anyone craves. That’s when this easy to make, tasty tostada salad comes to the rescue. It combines all your favorite Mexican flavors in a refreshing salad that really hits the spot even on the hottest of summer days.
I love serving a tostada salad in a tortilla shell. Not only does it provide a beautiful presentation but it’s edible too. An edible bowl cuts down on the number of dishes to wash after dinner. Less dishes? That’s always welcome, thank you very much! Woo-hoo!!!
Make the dressing:
In a large bowl combine, mayo, buttermilk, ranch seasoning, taco seasoning, lime juice, cumin, garlic powder, onion powder, salt and pepper. Whisk together until smooth. Transfer to an air tight container and refrigerate.
Bake tostada shells:
Preheat oven to 375°F.
If tortillas are not soft and pliable, place them between damp paper towels and microwave them for 10-15 seconds each, or until soft.
Mold tortillas into tortilla shell maker molds.
If you don’t have molds, use an oven proof bowl and form tortillas into a bowl shape by pressing them into the bottom and sides of bowl.
Bake tortillas for 15-20 minutes until they are lightly golden brown.
Remove shells from oven and allow them to cool in the molds for 5 minutes before removing them to cool completely.
TIP: Baked tortilla shells can be made a day in advance and stored in an airtight container or in plastic ziplock baggies.
Cook beef:
Season beef liberally with salt, pepper and garlic powder. I used a Tri-tip roast but any tender, flavorful cut of beef will work. Top sirloin is another good option. Purchase whatever is on sale at the market and the most affordable.
Grill beef over medium high heat until it reaches an internal temperature of 135°F at its thickest part. Remove beef from the grill and allow it to rest while you assemble the salads.
Assemble salads:
Place a handful of lettuce in the bottom of each tostada shell bowl.
Top with shredded cheddar cheese.
Top with diced tomatoes and sliced black olives.
Add diced avocado and chopped red onion.
Cut steak meat into ½ inch pieces and top each salad with steak meat.
Pour dressing over each salad and add a dollop of sour cream if desired.
Garnish with cilantro to serve.
The Mexican inspired Ranch dressing makes this salad oh so yummy! It gives this salad a refreshingly flavorful taste that you will crave even when it’s not hotter than hades outside. This salad is a great way to get your kids to give eating salad a try. Even my teen who doesn’t care for salad (he says it tastes like grass) loves this salad. It’s the dressing…it’s AMAZING!
Steak Tostada Salad
Equipment
- tortilla shell maker molds
Ingredients
- 4 flour tortillas
- 2 lb Sirloin steak meat
- 4 cups lettuce, shredded
- 2-3 tomatoes, chopped
- 1 can sliced black olives, drained
- 2 cups cheddar cheese, shredded
- 1 large avocado, diced
- ½ red onion, chopped
- cilantro, chopped
- sour cream, optional
For the Dressing:
- 1 cup mayo
- ½ cup buttermilk
- 2 tbsp Ranch seasoning
- 2 tbsp taco seasoning
- 2 tbsp lime juice
- ½ tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- salt & pepper, to taste
Instructions
Make the dressing:
- In a large bowl combine, mayo, buttermilk, ranch seasoning, taco seasoning, lime juice, cumin, garlic powder, onion powder, salt and pepper. Whisk together until smooth. Transfer dressing to an air tight container and refrigerate.
Bake tostada shells:
- Preheat oven to 375°F.
- If tortillas are not soft and pliable, place them between damp paper towels and microwave them for 10-15 seconds each, or until soft.
- Mold tortillas into tortilla shell maker molds.
- If you don't have molds, use an oven proof bowl and form tortillas into a bowl shape by pressing them into the bottom and sides of bowl.
- Bake tortillas for 15-20 minutes until they are lightly golden brown.
- Remove shells from oven and allow them to cool for 5 minutes before removing them from molds to cool completely.
- Baked tortilla shells can be made a day in advance and stored in an airtight container or in plastic ziplock baggies.
Cook beef:
- Season beef liberally with salt, pepper and garlic powder.
- Grill over medium high heat until beef reaches an internal temperature of 135°F. Remove beef from the grill and allow it to rest while you assemble salads.
Assemble salads:
- Place a handful of lettuce in the bottom of each tostada shell bowl.
- Top with shredded cheddar cheese.
- Top with diced tomatoes and sliced black olives.
- Add diced avocado and chopped red onion.
- Cut steak meat into ½ inch pieces and top each salad with steak meat.
- Pour dressing over each salad and add a dollop of sour cream if desired.
- Garnish with cilantro to serve.
Notes
Did You Make This?
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