Back to recipes >

Beef and baby corn tostada

Succulent steak strips in a spicy marinade; served on bed of crisp and colourful veg on soft, open tortillas.


  • 1 x Old El Paso Mild Fajita Kit
  • 500g rump steak
  • 400g can black beans, drained and rinsed
  • 125g baby corn, cut into chunks
  • 2 x limes, Grated, zest and juice
  • 1 x small red onion, thinly sliced
  • 1 x ripe avocado, peeled, stoned and diced
  • 1 tbsp corn oil
  • Salad leaves – try watercress, rocket and spinach to serve
  • A handful of freshly chopped coriander
  • Lime wedges to serve
  • Sour cream to serve


  • In a large shallow dish, stir together the oil, lime rind and juice, plus half of the Old El Paso Spice Mix for Roasted Tomato and Pepper Fajitas. Add the steak, coat well with the mixture and leave to marinate (2-3 hours is ideal, if you have the time).
  • Brush a griddle pan with oil and cook the steaks over a moderate heat (1-2 minutes each side for rare, 2-3 minutes each side for medium and 5-6 minutes each side for well done), basting with any leftover marinade. If you prefer, you can cook the steaks on a barbecue instead. Let the steaks to rest for 5 minutes, then slice into thin strips.
  • Grill the Old El Paso Soft Salsa Tortillas under a preheated grill or on the BBQ for 20-30 seconds each side, until nice and crisp.

Make it your way

Grab a couple of the Old El Paso Soft Salsa Tortillas and throw on some salad leaves, onion, avocado, black beans and corn. Lay the steak strips on top, spoon on a few dollops of Old El Paso Roasted Tomato & Pepper Salsa and sour cream. Scatter with fresh coriander, squeeze a lime wedge over – then tuck in!

Cooks Tips

Try strips of chicken instead of beef and substitute the black beans for slices of fried coloured peppers.