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Beef Tostada Salad
 
RecipeBeef Cuts
Beef Tostada Salad
Iceberg lettuce tossed with Southwest marinade and topped with grilled, sliced steak, avocados, tomatoes, onions and cheese. Served with sour cream and salsa.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. Pour marinade/salad dressing over beef. Cover and refrigerate 8 hours or overnight. Remove beef from marinade; grill or broil to medium-rare. Slice 1/8 inch thick; keep hot.
Southwest marinade/salad dressing1 1/2 cups
Round, Top (Inside) Round Steaks (IMPS/NAMP 1169)6 pounds
  
2. For each serving: Toss 2 ounces lettuce with 2 tablespoons marinade/salad dressing; place in tortilla cup.

Top with 3 ounces beef, 1-1/2 ounces avocado, 1 ounce tomato, 1/2 ounce onion, 1 ounce cheese, 2 tablespoons sour cream and 1 tablespoon salsa. Garnish with cilantro or parsley.
Iceberg lettuce3 pounds
Southwest marinade/salad dressing3 cups
Prepared tortilla cups, about 8 inches in diameter24
Avocado, sliced2 1/4 pounds
Tomato slices1 1/2 pounds
Red onion rings12 ounces
Monterey Jack cheese, shredded1 1/2 pounds
Sour cream3 cups
Prepared salsa1 1/2 cups
Cilantro24 sprigs
Parsley24 sprigs
Southwest Marinade/Salad Dressing: 
SOUTHWEST MARINADE/SALAD DRESSING: In bowl whisk together oil, lime juice, cumin, coriander, sugar, cayenne pepper, salt and black pepper. Makes 4-1/2 cups.
Vegetable oil2 1/2 cups
Lime juice2 cups
Ground cumin1 tablespoon
Ground coriander1 tablespoon
Sugar1 tablespoon
Cayenne pepper1 1/2 teaspoons
Salt1 1/2 teaspoons
Ground black pepper1 1/2 teaspoons


Nutrition information per serving: 641 calories; 46 g fat(15 g saturated fat; 7 g monounsaturated fat); 117 mg cholesterol; 568 mg sodium; 21 g carbohydrate; 5.1 g fiber; 37 g protein; 9.4 mg niacin; 0.6 mg vitamin B6; 1.5 mg vitamin B12; 3.3 mg iron; 31.6 mg selenium; 5.3 mg zinc; 117.0 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron
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