These super tasty Leftover Prime Rib Tostadas are filled with layers of delicious flavors from tender, perfectly roasted prime rib to refried beans, fresh lettuce, pico de gallo, queso, and crema! My tostadas are served in homemade tostada bowls that can be varied in sizes to serve your prime rib tostadas as either appetizers or part of a family meal!
Leftover Prime Rib Tostadas Recipe
One of my combinations with my leftover prime rib portions is a little bit of Mexican food flavor, and these tostadas are no exception! The amazing flavor of the tender pieces of sliced prime rib is allowed to really come through beautifully by simply warming the meat and layering it into my homemade tostada bowls!
The vibrant, fresh flavor of my fantastic pico de gallo brings the prime rib, refried beans, fresh lettuce, and cheese together for a wonderfully tasty appetizer or dinner. Add a touch of sour cream if desired when serving. The lime wedges are also optional, as are some sliced hot peppers!
Your tostada bowls are super easy to make! Plus they can be made using either corn tortillas, which is more traditional. Or you can use flour tortillas. Whatever you already have on hand!
One of the keys to perfectly reheated prime rib is to warm it in the oven, rather than pan-frying it on the stovetop. By wrapping your sliced prime rib roast leftovers in aluminum foil and heating slowly in a warm oven you can maintain that medium-rare look and flavor!
Check out all of my fabulous leftover prime rib recipes on one page! Everything from delicious prime rib pasta, prime rib soup, and chili to prime rib breakfast hash!
📖 Recipe Card
Leftover Prime Rib Tostadas
Ingredients
- 6 corn or flour tortillas (or 12 street taco sized flour tortillas)
- 1 cup refried beans (see recipe)
- 2 cups prime rib roast (or leftover steak - sliced into bite size pieces)
- 3 cups romaine lettuce (shredded)
- 1 cup pico de gallo (see recipe)
- ½ cup queso fresco (or shredded cheese)
- ½ cup Mexican crema (or sour cream)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make Homemade Tostada Bowls
- Using either corn tortillas (more commonly used for tostadas) or small flour tortillas, make the tostada shells. These can be baked in the oven until crisped. Preheat your oven to 375 degrees F (190 degrees C) and use one of the options below if making your own tostada bowls:A) Use muffin pans and fit the street taco size tortillas into the muffin cavities (you don't need to use cooking spray for this method). Fold the tortillas to fit nicely down into each muffin indent.B) Use ramekins that have been greased or sprayed with non-stick cooking spray. Fit the tortillas into each ramekin, folding as needed to make a bowl shape.C) Use oven-safe bowls turned upside down. lightly grease or spray the bottom of each bowl (where the tortillas will sit) with non-stick cooking spray. Fit the tortillas over the rounded bowl.D) Use tortilla shell molds and fit your tortillas to the mold shape. Do not grease or coat with non-stick cooking spray.Bake the tortillas for 12-15 minutes, or until golden brown and crispy. Remove from the oven and allow the baked tostada bowls to cool for 5 minutes in whichever baking dish you used. *This will help them to hold their shape.Allow the tostada bowls to cool completely before filling.
Assemble the Prime Rib Tostadas
- Reduce your oven temperature to 250 degrees F (121 degrees C) and use a sheet of aluminum foil or a small baking dish to hold the sliced prime rib leftovers. Add a small drizzle of beef broth to keep the leftovers moist during heating, then heat the meat until warmed through, about 10 minutes.Heat the refried beans in a small saucepan on the stovetop over medium-low heat with a tablespoon of water. Stir occasionally until heated.
- Place a portion of the warm refried beans into the tostada bowl and top it with shredded lettuce, sliced prime rib, pico de gallo, queso fresco or cheese, and sour cream if desired.
- Garnish with lime wedges and serve immediately.
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