Recipe: Tostada Casserole


  • 1 lb Ground beef
  • 1 Onion,small,grated
  • 1 cn Tomato sauce(8oz)
  • 1/4 c Water
  • 2 ts Chili powder
  • 1 cn Green chilies(8oz)
  • 1/4 lb Monterey Jack cheese
  • 1 pk Taco shells(4oz)


  1. Coarsely break taco shells. In 2-quart bowl, mix ground beef and onion; cover bowl with waxed paper. Cook at high (100%) 4-5 minutes, stirring and breaking up meat into small pieces every 2 minutes. Tilt bowl; skim and discard excess fat. Stir in tomato sauce, water, and chili powder.
  2. Cover and cook at high 4 minutes or until meat mixture thickens, stirring after 2 minutes. Stir in undrained green chilies and shredded cheese.
  3. In shallow 1 1/2-quart casserole, place 3/4 of the coarsely broken tacos. Top with meat mixture; cover with casserole lid or large plate.
  4. Cook at medium-high (70%) 12 to 14 minutes until meat mixture is hot. Let stand, still covered, 5 minutes. Sprinkle with remaining tacos.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)