Layered Tostada Bake
Layers of seasoned beef, beans, and a savory cornmeal batter create a hearty, flavorful baked dish perfect for family dinners and gatherings alike.
Ingredients
- 1 lb. ground beef ⓘ
- 1/2 c. chopped onion ⓘ
- 1 envelope taco seasoning ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1 (16 oz.) can refried beans ⓘ
- 1 (4 oz.) can whole green chilies, drained, seeded and chopped ⓘ
- 1 c. sour cream ⓘ
- 1 egg ⓘ
- 1 c. Bisquick baking mix ⓘ
- 1/2 c. cornmeal
- 1/4 c. milk ⓘ
- 2 Tbsp. oil ⓘ
- 1 (2 1/4 oz.) can sliced ripe olives, drained ⓘ
- 1 (2 1/4 oz.) can sliced ripe olives, drained ⓘ
Instructions
- Preheat oven to 375°F and grease a 12 x 7 1/2 x 2-inch oblong baking dish.
- Cook and stir ground beef and chopped onion until browned; drain excess fat.
- Stir in taco seasoning, tomato sauce, refried beans, chopped green chilies, and sliced olives; set aside.
- In a bowl, mix 1 egg, baking mix, cornmeal, milk, and oil until moistened; beat vigorously for 30 seconds.
- Spread the batter evenly in the prepared dish.
- Spoon the beef mixture over the batter.
- Mix sour cream, 1 beaten egg, and shredded cheese; spoon over the beef mixture.
- Bake for 30 minutes, then let stand for 10 minutes before cutting.
- Garnish with green pepper rings if desired.
Tips & Substitutions
To enhance the flavors, consider adding diced bell peppers or jalapeños to the beef mixture. If you want a vegetarian version, swap the ground beef for black beans or lentils. You can use Greek yogurt instead of sour cream for a healthier twist. Also, try adding some shredded cheese on top of the batter before baking for extra gooeyness.
Serving Suggestions
Serve this layered tostada bake with a side of fresh guacamole and tortilla chips for a complete meal. It pairs beautifully with Can'T Beat Mom'S Enchiladas for a festive gathering. For a refreshing touch, add a simple green salad dressed with lime vinaigrette.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions, covering them with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Layered Tostada Bake contains roughly 733 calories, with 14g protein, 92g carbohydrates, and 35g fat. It is an excellent source of iron (32% of the Daily Value), calcium (32% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 955mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the beef mixture and batter in advance. Assemble the dish, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, simply increase the baking time by a few minutes to ensure it heats through completely.
What can I substitute for Bisquick in this recipe?
If you don't have Bisquick, you can make your own by combining 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1 tablespoon vegetable shortening or butter. This homemade mix works well and will give you a similar texture in the bake.
Can I freeze the layered tostada bake?
Yes, you can freeze it. After baking, let it cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).