Tostada Pie

Recipe: Tostada Pie


  • 2 teaspoons olive or vegetable oil
  • 2 pounds ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 1/2 cups chopped onion
  • 1 teaspoon salt
  • 2 cloves garlic — minced
  • or 1/4 teaspoon garlic powder
  • 1 16 oz can tomato sauce
  • 1 cup sliced black olives
  • 8 corn tortillas
  • butter or margarine — room temperature 4 cups shredded Monterey jack cheese
  • Garnish- sour cream minced green onion


  1. Saute onion in a skillet in hot oil. Add ground beef, chili powder, ground cum in, salt, and garlic. When ground beef is brown, stir in tomato sauce. Heat t hrough. Stir in black olives. Prepare foil handles. Place in any size Crock-Pot. Lightly butter one corn to rtilla. Lay buttered side up on foil stirps. Spread with meat sauce and a lay er of cheese. Cover with another buttered tortilla, more meat sauce and cheese .
  2. Repeat layers ending with cheese. Cover; cook on HIGH 1 hour. When ready t o serve lift out, using foil handles, and transfer to serving dish. discard fo il handles. Cut into wedges. Serve with sour cream and green onion if desired .
  3. To make the handles: Tear off three 20 x 3-inch strips of heavy foil or use regular foil folded to d ouble thickness. Crisscross the foil strips in a spoke design. If preparing a Mexican tortilla stack meal: place the foil strips in a spoke design in the Crock-Pot.
  4. Then layer the torti llas and meat and cheese mixtures on top of the foil in the Crock-Pot. When ready to serve, simple lift the foil handles from the Crock-Pot and remove the meal to a serving dish.

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (General)

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