Best 4 Tostado Casserole Recipes

TOSTADO CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Brown ground beef in a skillet, drain off fat. Add 1-1/2 cups tomato sauce and the taco seasoning; mix well.
• Line bottom of a 9x13 casserole with two cups corn chips. Crush remaining corn chips; set aside.
• Spoon meat mixture over corn chips.
• Combine remaining tomato sauce and the refried beans. Spread over the meat.
• Bake, covered, for 25 minutes.
• Sprinkle with cheese and crushed corn chips. Return to oven and bake 5 minutes more.

MEXICAN TORTILLA CASSEROLE

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
• In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
• To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
• If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

CRISPY OVEN BEEF-AND-BEAN TOSTADAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
• Brush oil over both sides of tortillas and arrange on a baking sheet.
• Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
• Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
• Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

BEEFY TOSTADA CASSEROLE

Steps:

• 1. Cook meat, pepper,and onion, drain, Add seasoning and rotel tomatoes. Layer chips in baking dish then layer meat and cheese then repeat process. Bake at 350 degrees for 25 minutes