What's on the menu this week? My Lean Beef Tostada Bake! Lean ground beef combines with onion, spices, and diced green chilis to create a delicious tostada filling. Complimented by layers of beans and cheese, your tostada bake is carefully held together by crispy corn tortillas. It's fun, filling, and fiesta-ready! This Lean Beef Tostada Bake helps keep dinner interesting and pairs perfectly with with pico de gallo, sour cream, shredded iceberg, salsa, avocado--the opportunities are endless!
Course dinner, lunch
Cuisine tex mex
Keyword beans, beef, cheese, Tortillas, Tostada
Cook Time 45 minutesminutes
Servings 4
Calories 384kcal
Author Steph
Equipment
frying pan
casserole dish
small baking dish or oven safe pan
Ingredients
1onionsmall, chopped
1lb96/4 extra lean ground beef
1tspkosher salt
1tsppaprika
1tsp onion powder
1tsp garlic powder
1tspcumin
1tspchili powder
4ozdiced green chilismild
1/2cupwater
12corn tortillasused: Mission extra thin
1cupfat free refried beans
1/2cupreduced fat Mexican cheese
olive oil spray or cooking spray
Instructions
Preheat the oven to 425F.
Chop the onion. Add the onion and ground beef to a frying pan over medium heat with cooking spray.
Add the spices. Cook until the beef is no longer pink.
Add the diced green chilis and water. Simmer for about 5 minutes or until the liquid is absorbed.
Spray a casserole dish with non-stick spray, and then arrange the tortillas on the bottom and sides of the baking dish.
Ensure the entire base of the baking dish is covered by the tortillas, as well as the sides. This will allow the filling to stay put and ultimately for the edges of the tortillas to be folded over.
Add the beans in an even layer, followed by the cooked beef, and finally the cheese.
Fold the edges of the tortillas over, and cover with the remaining tortillas.
Spray the top of the casserole liberally with more cooking spray. Add a pinch of kosher salt on top.
Add a smaller baking dish on top (or an oven safe pan) as a weight on top of the casserole to keep it from cracking open.
Bake for 30 minutes or until golden brown.
Optional: Serve with pico de gallo, salsa, sour cream, avocado, and shredded iceberg.