Why You’ll Love this Layered Tostada Bake
This layered tostada bake isn’t just dinner—it’s your ticket to feeling like a kitchen genius without breaking a sweat. I’m talking about one dish that feeds everyone, uses ingredients you probably have lurking in your pantry, and somehow tastes like you spent hours crafting something spectacular. It’s basically edible magic.
What Ingredients are in Layered Tostada Bake?
The beauty of this layered tostada bake lies in its sneaky simplicity—you probably already have most of these ingredients hanging out in your kitchen right now, just waiting to become something amazing. It’s like that friend who looks totally ordinary until they start singing karaoke and blow everyone away.
For the Meat Layer:
- 1 lb ground beef
- 1/2 cup onion, chopped
- 1 (1 1/4 ounce) envelope taco seasoning mix
- 1 (8 ounce) can tomato sauce
- 1 (16 ounce) can refried beans
- 1 (4 ounce) can green chilies, chopped and drained
- 2 1/4 ounces sliced ripe olives, drained
For the Cornbread Base:
- 1 egg, beaten
- 1 cup baking mix (like Bisquick)
- 1/2 cup cornmeal
- 1/4 cup milk
- 2 tablespoons vegetable oil
For the Cheese Topping:
- 1 cup sour cream
- 1 egg
- 2 cups cheddar cheese, shredded
Now, let’s talk about the elephant in the room—that baking mix. If you don’t have Bisquick lurking in your pantry, don’t panic and don’t drive to three different stores hunting for it. You can totally make your own by mixing flour, baking powder, salt, and a little shortening, but honestly, this recipe is designed for ease, not from-scratch martyrdom. The cornmeal gives that bottom layer a lovely texture that’s somewhere between cornbread and a biscuit, creating the perfect foundation for all those bold flavors to party on top of.
How to Make this Layered Tostada Bake
Making this layered tostada bake is like assembling a delicious edible skyscraper—each floor has its own personality, but together they create something magnificent. First, crank your oven to 375°F and grease that 12 x 7 1/2 x 2-inch oblong baking dish like your dinner depends on it, because it absolutely does.
Start by browning your 1 lb ground beef with that 1/2 cup chopped onion in a large skillet, letting them get all golden and fragrant together. Once they’re properly acquainted and the beef is no longer pink, drain off the grease—nobody wants a greasy casserole swimming in its own juices.
Now comes the fun part: stir in your 1 1/4 ounce envelope of taco seasoning mix, that 8 ounce can of tomato sauce, the entire 16 ounce can of refried beans, 4 ounces of those chopped and drained green chilies, and 2 1/4 ounces of sliced ripe olives. This mixture becomes your hearty, flavor-packed middle layer that’s basically doing all the heavy lifting in the taste department.
While your meat mixture is cooling its heels, it’s time to tackle the cornbread base, which honestly sounds way more intimidating than it actually is. In a bowl, mix together 1 beaten egg, 1 cup of baking mix, 1/2 cup cornmeal, 1/4 cup milk, and 2 tablespoons vegetable oil until everything’s just moistened—don’t overthink it, just get it together. Then beat this mixture vigorously for 30 seconds, which is basically your arm workout for the day, and spread it evenly in your prepared baking dish.
Spoon that gorgeous beef mixture right over the dough, spreading it out like you’re tucking it into bed. For the grand finale, whisk together 1 cup sour cream, 1 egg, and 2 cups shredded cheddar cheese, then spoon this creamy, cheesy goodness over everything. Slide it into the oven for 30 minutes, then practice the hardest part of this entire recipe: letting it stand for 10 minutes before cutting. Trust me, this cooling time prevents your beautiful layers from turning into a molten lava situation that’ll burn your tongue and ruin your presentation.
If you’re looking to take your Mexican comfort food game to the next level, consider making this recipe in a cast iron dutch oven for even heat distribution and that perfect crusty bottom.
Layered Tostada Bake Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s talk about how flexible this layered tostada bake can be—because honestly, half the fun of cooking is making a recipe work with whatever’s lurking in your pantry.
I swap ground turkey for beef, add black beans, or throw in leftover rotisserie chicken.
What to Serve with Layered Tostada Bake
What pairs perfectly with this hearty, cheesy masterpiece that’s basically a Mexican casserole having its best life? I’m thinking fresh sides that cut through all that richness. A crisp romaine salad with lime vinaigrette works wonders, or maybe some Mexican street corn.
Don’t forget the guacamole and chips, because why wouldn’t you want more deliciousness?
Final Thoughts
Listen, I’ll be straight with you about this Layered Tostada Bake – it’s one of those recipes that looks fancy enough for company but won’t leave you crying in the kitchen because you messed up seventeen steps.
You get all the Mexican flavors you crave without the stress, and honestly, that’s pretty much my life motto.
