Rating: 3.63 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
  • 8 Ratings

Using leftovers from our Seared Steak with Roasted Mushrooms and Spinach Salad makes this Southwestern dish a breeze.

Everyday Food, December 2008

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Recipe Summary test

prep:
10 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees. Line a large rimmed baking sheet with aluminum foil. Place tortillas on sheet (it's fine if they overlap); sprinkle with cheese. Bake until edges are golden, 4 to 6 minutes.

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  • Meanwhile, in a large bowl, toss together steak, mushrooms, corn, and scallions; season with salt and pepper. Top tortillas with steak mixture. Bake until warmed through, 6 to 8 minutes.

  • Meanwhile, in a small bowl, stir together sour cream, cilantro, and lime juice; season with salt and pepper. Serve tostadas topped with cilantro sour cream and garnished with cilantro and lime wedges.

Cook's Notes

Substitute your favorite cheese for the Manchego -- any melting variety, such as cheddar or Monterey Jack, will work.

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Reviews

8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1