Layered Tostada Bake

A warm Mexican-style casserole layered with corn tortillas, seasoned ground beef, refried beans, enchilada sauce, green chiles, and cheddar cheese. Finish each serving with fresh lettuce, tomato, sour cream, or ripe olives.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 6 servings

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound Ground beef
16 ounces Refried beans
10 ounces Enchilada sauce
4 ounces Chopped green chiles, undrained
1 envelope Taco seasoning
8 tortillas Corn tortillas, about 6 inches each
2 cups Shredded cheddar cheese

Serving Toppings

As desired Shredded lettuce
As desired Chopped tomato
As desired Sour cream
As desired Sliced ripe olives

Method

Step-by-Step

Heat the oven to 350°F (175°C) and lightly grease a 13-by-9-inch baking dish.
Brown the ground beef in a large skillet over medium heat until it is no longer pink. Drain the excess fat thoroughly.
Stir the refried beans, enchilada sauce, undrained green chiles, and taco seasoning into the cooked beef. Heat until the mixture is hot and well combined.
Arrange four corn tortillas in the prepared baking dish, overlapping them as needed to cover the base.
Spread half of the beef-and-bean mixture over the tortillas, then sprinkle evenly with 1 cup of shredded cheddar cheese.
Add the remaining four tortillas, followed by the rest of the beef mixture and the remaining 1 cup of cheddar cheese.
Bake the casserole uncovered for 20–25 minutes, until it is hot throughout and the cheese is melted.
Let the bake stand for about 5 minutes before cutting. Serve with shredded lettuce, chopped tomato, sour cream, or sliced ripe olives.

Notes

Drain the beef well so excess grease does not make the casserole watery. Use sturdy corn tortillas and avoid adding wet toppings before baking. Resting the casserole for about 5 minutes helps the layers hold together when sliced.