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All the delicious layers of a crunchy tostada, baked into one easy, cheesy casserole! This comforting dish features seasoned ground beef, refried beans, and crispy tortillas, all smothered in melted cheese. Perfect for a weeknight family dinner.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium-high heat, heat the vegetable oil. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until fully browned, about 6-8 minutes. Drain off any excess grease.
Stir in the taco seasoning, enchilada sauce, salt, and pepper. Bring the mixture to a simmer and cook for 2-3 minutes to allow the flavors to meld. Remove from heat.
Assemble the casserole. Spread half of the crushed tortilla chips on the bottom of the prepared baking dish. Dollop the refried beans over the chips and gently spread into an even layer. Pour the beef mixture over the beans. Top with the remaining crushed chips, followed by an even layer of the shredded cheese.
Bake for 20-25 minutes, or until the cheese is fully melted, bubbly, and lightly browned on the edges.
Remove the casserole from the oven and let it rest for at least 10 minutes before cutting. This step is crucial as it allows the layers to set and makes serving much easier.
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All the delicious layers of a crunchy tostada, baked into one easy, cheesy casserole! This comforting dish features seasoned ground beef, refried beans, and crispy tortillas, all smothered in melted cheese. Perfect for a weeknight family dinner.
This tex_mex recipe takes 65 minutes to prepare and yields 6 servings. At 856.44 calories per serving with 48g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Cut into 6 slices and serve warm. Garnish each serving with shredded lettuce, diced tomatoes, and a dollop of sour cream.
Substitute the ground beef with ground turkey, ground chicken, or a plant-based crumble for a different flavor profile.
Omit the ground beef and add a can of drained and rinsed black beans and a cup of corn to the sauce mixture for a hearty vegetarian version.
Instead of crushed tortilla chips, use layers of whole corn tortillas (lightly fried or warmed to be pliable) for a result closer to a stacked enchilada casserole.
With a generous amount of ground beef and cheese, this dish provides a significant source of protein, which is essential for muscle repair, growth, and overall body function.
The tomatoes and red enchilada sauce are good sources of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
Ground beef is rich in B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells, helping to prevent anemia.
A single serving of this Tostada Casserole contains approximately 650-750 calories, depending on the specific ingredients used (like the fat content of the beef and cheese) and the toppings added.
While delicious and high in protein, this Tostada Casserole is a comfort food that is also high in sodium, saturated fat, and calories. It can be part of a balanced diet when enjoyed in moderation. To make it healthier, you can use lean ground turkey, low-fat cheese, and load up on fresh vegetable toppings.
Yes, you can assemble the casserole up to 24 hours in advance. Cover it tightly with foil and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be cold from the fridge. Note that the bottom layer of chips will soften.
The bottom layer of chips will inevitably soften as it absorbs moisture, which is part of the dish's intended texture. For a crunchier result, you can use sturdier, restaurant-style tortilla chips. Alternatively, you can try a version with whole tortillas instead of crushed chips as mentioned in the variations.
Yes, you can freeze it either baked or unbaked. Wrap the dish tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking (if unbaked) or reheating (if baked). The texture of the chips will be soft after freezing and reheating.