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Slow-Cooker Beef Tostadas

I dedicate these slow-simmered tostadas to my husband, the only Italian man I know who can’t get enough of Mexican flavors. Pile on your best toppings. —Teresa DeVono, Red Lion, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    6 servings


  • 1 large onion, chopped
  • 1/4 cup lime juice
  • 1 jalapeno pepper, seeded and minced
  • 1 serrano pepper, seeded and minced
  • 1 tablespoon chili powder
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1 beef top round steak (about 1-1/2 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh cilantro
  • 12 corn tortillas (6 inches)
  • Cooking spray
  • 1-1/2 cups shredded lettuce
  • 1 medium tomato, finely chopped
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup reduced-fat sour cream, optional


  • Place the first 7 ingredients in a 3- or 4-qt. slow cooker. Cut steak in half and sprinkle with salt and pepper; add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours.
  • Remove meat; cool slightly. Shred meat with 2 forks. Return beef to slow cooker and stir in cilantro; heat through. Spritz both sides of tortillas with cooking spray. Place in a single layer on baking sheets; broil 1-2 minutes on each side or until crisp. Spoon beef mixture over tortillas; top with lettuce, tomato, cheese and, if desired, sour cream.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 tostadas: 372 calories, 13g fat (6g saturated fat), 88mg cholesterol, 602mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.
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