Tostada Casserole
Transform your taco night with this hearty and flavor-packed Tostada Casserole! Combining layers of seasoned ground beef, creamy refried beans, zesty diced tomatoes with green chilies, and melted cheddar cheese, this dish delivers all the bold flavors of your favorite Mexican-inspired tostadas in a convenient, baked casserole form. Soft tortillas serve as the perfect base for the mouthwatering layers, while toppings like shredded lettuce, fresh tomatoes, and a dollop of tangy sour cream add a refreshing finish. Ready in just 45 minutes and great for feeding a crowd, this easy-to-make casserole is a weeknight dinner winner! Perfect for lovers of Tex-Mex cuisine, this recipe is versatile, customizable, and totally irresistible.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 packet taco seasoning
- 0.25 cup water
- 16 ounces refried beans
- 10 ounces diced tomatoes with green chilies (e.g., Rotel), drained
- 1 cup frozen corn, thawed
- 8 small flour or corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded lettuce
- 1 cup diced tomatoes (for topping)
- 0.5 cup sour cream (optional)
- 0.25 cup cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up into crumbles. Drain any excess fat.
Add the diced onion and garlic to the skillet with the cooked beef. Sauté for 3-4 minutes until the onion becomes translucent.
Stir in the taco seasoning and water. Simmer for 2 minutes until the beef is well coated with the seasoning. Remove from heat.
In a medium bowl, mix the refried beans, drained diced tomatoes with green chilies, and thawed corn until combined.
Layer the bottom of the prepared baking dish with 4 tortillas, overlapping slightly to cover the surface.
Spread half of the refried bean mixture evenly over the tortillas.
Spoon half of the seasoned ground beef over the bean layer.
Sprinkle 1 cup of shredded cheddar cheese evenly on top.
Repeat the layers with the remaining 4 tortillas, refried bean mixture, ground beef, and 1 cup of cheese.
Cover the baking 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 melted and bubbly.
Let the casserole sit for 5 minutes before slicing and serving.
Top each serving with shredded lettuce, diced fresh tomatoes, sour cream, and chopped cilantro, if desired.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.9 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 412 mg | 32% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 838 mg | 18% | |
*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.
