Cazuelitas de Bistec (Small Steak Casseroles)
These Cazuelitas de Bistec are a fun, shareable twist on classic Mexican comfort food. Crispy fried tortilla bowls are filled with tender beef sirloin seasoned with Spanglish Asadero Ranchero Steak Seasoning, then layered with creamy refried beans, guacamole, Mexican crema, and a bright, tangy green salsa made from roasted tomatillos and peppers.
Finished with queso fresco and fresh cilantro, these little steak casseroles are as fun to make as they are to eat — perfect for parties, family dinners, or anytime you want to turn taco night into something a little more special.
These Cazuelitas de Bistec are a fun, shareable twist on classic Mexican comfort food. Crispy fried tortilla bowls are filled with tender beef sirloin seasoned with Spanglish Asadero Ranchero Steak Seasoning, then layered with creamy refried beans, guacamole, Mexican crema, and a bright, tangy green salsa made from roasted tomatillos and peppers.
Finished with queso fresco and fresh cilantro, these little steak casseroles are as fun to make as they are to eat — perfect for parties, family dinners, or anytime you want to turn taco night into something a little more special.
Ingredients
For the meat:
2 lb beef sirloin, cut into small pieces
2 garlic cloves, finely chopped
1 Tbsp oil
For the cazuelitas:
Corn tortillas
Oil for frying
For the green salsa:
10 tomatillos
1 serrano pepper
1 jalapeño pepper
A small piece of onion
1 garlic clove
Salt to taste
A handful of cilantro
For assembling:
Refried beans
Guacamole
Mexican crema
Queso fresco
Chopped cilantro
Instructions
Cook the meat: Heat a skillet over medium heat and add a little oil. Add the beef, Spanglish Asadero Ranchero Steak seasoning, and chopped garlic. Mix well, cover, and cook for about 25 minutes on medium-low heat, stirring occasionally until the meat is fully cooked.
Make the cazuelitas: Heat oil in a pan. Place a corn tortilla in the hot oil and use two ladles or spoons to press the tortilla into a small bowl shape. Fry until golden and crispy, then remove and set aside. Repeat with the remaining tortillas.
Prepare the salsa: In a small pot, boil the tomatillos, serrano pepper, jalapeño pepper, onion, and garlic until the tomatillos change color and soften. Transfer everything to a blender, add salt and cilantro, and blend until smooth.
Assemble the cazuelitas: Fill each tortilla bowl with refried beans, the cooked steak, a little guacamole, Mexican crema, queso fresco, and green salsa.
Garnish and serve: Top with chopped cilantro and enjoy!
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