Tostada Casserole

You may remember my love for Mexican food . Well, my passion for a good fiesta has reached a whole new level with this simple, throw-together Tostada Casserole.

It’s a great way to use up leftover taco meat. Make it up for a different take on Mexican the following night. Or throw it all together and freeze it for a busy night when dinner sneaks up on you.

It also makes a great hearty meal to give to others. I recently took this dinner to a family from church who had just moved to a new home. The mom later told me her three growing boys gobbled it up!

Tostada Casserole

1 pkg corn torillas
1 lb prepared taco meat (beef, chicken, or turkey cooked with taco seasoning)
1 can beans (I use non-fat refried beans)
1 pkg sharp cheddar cheese
1 large can enchilada sauce
Sour cream (optional)
Guacamole (optional)

Preheat oven to 350 degrees and spray a 9 x 13-inch casserole dish
with non-stick cooking spray.

Cover the bottom of the casserole dish with a layer of corn tortillas (5-6 tortillas).
Spread 1/3 of the beans over the tortillas, then spread 1/3 of the meat over the beans.
Pour 1/2 cup of enchilada sauce over the meat and sprinkle a handful of cheese over top.

Tostada Casserole 2 Repeat two more times.

Add one more layer of tortillas on top. Pour remaining sauce over tortillas
and top with the rest of the cheese.

Cover and bake for 30 minutes.

Garnish with sour cream and guacamole (if desired) and serve
with salad and Mexican rice.



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