Fajita steak tostada salad
1 Large gallon size Ziploc bag
2 tablespoons garlic powder
1 T. chopped fresh garlic
1 ½ tsp smoked paprika
2 T chili powder
1 ½ tsp cumin
2 T lime juice
4 T evoo
1 ½ tsp red pepper flakes
2 lbs beef stir fry strips
To Make the Tostada shells
1 pkg of 9-10 inch flour tortillas
Tortilla taco bowl molds (or buy the pre made taco bowls, or below is the how to intructions to make the bowls)
Cheddar an jack cheeses
16 oz can refried beans
Add the marinade ingredients to the Ziploc bag and add your steak strips. Seal the bag and squish gently to coat all the pieces. Let air out of bag and place in fridge for at least 5 hours. After 5 hours, take out of fridge and let meat come to room temp. In the mean time, preheat oven to 350 and place your flour tortilla in the mold and bake for about 9 minutes or until crisp. Heat your skillet and place a single serving of the steak strips into the pan and cook till browned. Place a dollop of refried beans onto the plate ,add the taco bowl tilted a bit towards the plate on the refried beans to keep it steady, add your lettuce, a dollop of mashed avocado, some diced tomatoes, a dollop of sour cream, the streak strips, and the cheeses. Add creamy balsamic on the side. Enjoy!
Side Note: To make the taco shell bowls:
- Things You'll Need
- Burrito-sized white or wheat flour tortillas
- Olive oil, canola oil or nonstick spray
- Pastry brush (optional)
- Large, oven-safe bowls or quart-sized canning jars
- Rimmed baking sheet
Heat the oven to 400 F. Warm one tortilla for each taco salad bowl you plan to make in the microwave for 30 seconds. Coat each tortilla lightly with nonstick spray or, with a pastry brush, brush each side with approximately 1 tsp of olive or canola oil.
Arrange each tortilla in a separate oven-safe bowl or turn the canning jars upside-down and drape the tortillas over the top. Adjust the folds of the tortilla so that when they bake, they will resemble taco salad tortilla bowls. If you need to make more tortilla bowls than you have oven-safe bowls or canning jars, prepare the tortillas in batches.
Place the oven-safe bowls or the canning jars arranged on a rimmed baking sheet in the oven and bake for eight to 10 minutes, until the tortillas are slightly puffed and crispy golden brown. Remove from the oven and allow to cool for several minutes before using.