Name: Grilled Beef Tostadas with Carne Asada
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb flank or skirt steak; 1/4 cup orange juice; 2 tablespoons lime juice; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper to taste; 6 tostada shells; 1 cup refried beans (warmed); 1 cup shredded lettuce; 1/2 cup diced tomatoes; 1/4 cup diced red onion; 1/4 cup chopped cilantro; 1/2 cup crumbled queso fresco or shredded cheese; 1/2 cup Mexican crema or sour cream; Lime wedges, for serving

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These Grilled Beef Tostadas with Carne Asada are bold, colorful, and packed with layers of flavor and texture. With crispy tostada shells, juicy slices of seasoned beef, creamy refried beans, and all the classic toppings, this dish always feels like a little fiesta on a plate. I love how easy it is to make and how customizable it is with whatever toppings I have on hand.

Why You’ll Love This Recipe

I love this recipe because it’s fast, satisfying, and a perfect way to enjoy steak in a fresh, casual format. The carne asada brings all the smoky, spiced flavor, while the crunchy tostada shell adds a satisfying bite. It’s perfect for feeding a crowd or building a DIY tostada bar at home. Whether I’m serving it for dinner or at a backyard get-together, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb beef flank steak or skirt steak
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, chopped
1 teaspoon cumin powder
1 teaspoon chili powder
Salt and pepper to taste
6 tostada shells
1 cup refried beans
1 cup shredded lettuce
1 tomato, chopped
1/2 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
1/4 cup sour cream
Salsa (optional)

Directions

I start by heating the olive oil in a skillet over medium-high heat.
I season the steak on both sides with cumin, chili powder, salt, and pepper, then sear it in the hot pan for 5–7 minutes per side, depending on thickness and how done I like it.
While the steak rests, I sauté the chopped onion and garlic in the same pan until soft and fragrant.
I warm the tostada shells in a preheated oven (350°F) for about 5 minutes to make them extra crisp.
I spread a thin layer of refried beans over each shell.
I top each one with shredded lettuce, chopped tomato, and thinly sliced carne asada.
I finish them with shredded cheese, a dollop of sour cream, and salsa if I’m using it.
I serve them right away while the shells are still crisp and everything is fresh.

Servings and timing

This recipe makes 6 tostadas, which serves about 3 people (2 per person). It takes around 10 minutes to prep and 20 minutes to cook and assemble, so everything’s ready in about 30 minutes.

Variations

Sometimes I switch things up by using grilled chicken, shrimp. I’ve also used black beans or pinto beans instead of refried beans, and added avocado slices or pickled jalapeños on top for extra flavor. If I want a smoky twist, I’ll grill the steak instead of using a skillet.

Storage/Reheating

I store leftover carne asada in an airtight container in the fridge for up to 3 days. I keep all the toppings and tostada shells separate so they don’t get soggy. When I want to enjoy them again, I reheat the steak gently in a skillet or microwave, then build fresh tostadas with the other ingredients.

FAQs

What kind of steak is best for carne asada?

I use flank steak or skirt steak—they cook quickly and stay juicy when sliced thinly against the grain.

Can I make this ahead of time?

Yes, I often cook the steak ahead and reheat it just before assembling the tostadas. I keep all the toppings prepped in the fridge and build them fresh when ready to eat.

Are tostada shells and tortillas the same?

No, tostada shells are flat, crispy tortillas—either store-bought or homemade by baking or frying corn tortillas. Regular tortillas are soft and flexible.

Can I grill the steak instead?

Absolutely. I love grilling the steak for a smoky flavor. I preheat the grill to medium-high and cook the steak for 4–6 minutes per side, depending on thickness.

What cheese works best?

I usually go for shredded cheddar, Monterey Jack, or a Mexican blend. Queso fresco or cotija are great options for a more traditional topping.

Conclusion

Grilled Beef Tostadas with Carne Asada are one of my favorite ways to bring bold, fresh flavors to the table with minimal effort. They’re crunchy, juicy, cheesy, and endlessly customizable. Whether I’m feeding a few people or a crowd, this recipe always delivers satisfying, flavor-packed results.