Layered Tostada Bake
Dive into the bold, layered flavors of this irresistible Layered Tostada Bake—a Tex-Mex masterpiece that's perfect for family dinners or casual gatherings. This recipe features layers of flour tortillas, seasoned ground beef, creamy refried beans mixed with zesty salsa, and a generous sprinkle of shredded Mexican cheese, all baked to golden perfection. Finished with a vibrant topping of fresh lettuce, juicy diced tomatoes, savory black olives, and a dollop of tangy sour cream, this dish delivers the ultimate comfort-food experience in every bite. With just 15 minutes of prep and a simple baking process, this show-stopping meal is as easy to make as it is to enjoy. Whether you're serving slices straight from the oven or customizing with extra toppings, this Layered Tostada Bake will become your new go-to for quick, flavorful recipes.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 16 ounces refried beans
- 1 cup salsa
- 4 pieces flour tortillas (10-inch)
- 2 cups shredded Mexican cheese blend
- 1 cup chopped lettuce
- 1 cup diced tomatoes
- 0.5 cup sliced black olives
- 0.5 cup sour cream
- 1 tablespoon cooking oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch round baking dish or cake pan with cooking oil.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 6-8 minutes. Drain any excess grease.
Stir in the taco seasoning and 1/4 cup of water. Cook for another 2 minutes until the beef is well coated and the liquid has evaporated.
In a mixing bowl, combine the refried beans and salsa until well blended.
Place one flour tortilla at the bottom of the prepared baking dish. Spread a third of the refried bean mixture over the tortilla, followed by a third of the seasoned beef, then sprinkle with 1/2 cup of shredded cheese.
Repeat layering with two more tortillas, refried beans, beef, and cheese. For the top layer, place the final tortilla, spread the remaining beans, and sprinkle the remaining cheese generously.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Remove from the oven and let the tostada bake cool for 5 minutes before slicing.
Top the baked tostada with lettuce, diced tomatoes, black olives, and dollops of sour cream before serving. Slice into wedges and enjoy!
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 5.5 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 392 mg | 30% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
