Layer Up, Buttercup!

Tex-Mex Beef Tostada Bake with Tomatoes and Crispy Tortillas

55 minutes
Serves 4
DinnerMexican
Herb's take

Inspired by Tex-Mex comfort food, this layered casserole is all about big flavors and crispy textures. You’ll get a crash course in using canned tomatoes for both flavor and structure, plus learn why corn tortillas transform into the best crunchy top when baked.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 400°F. Lightly oil a 9x13-inch baking dish.
  2. 02
    Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4 minutes until soft.
  3. 03
    Stir in the garlic and cook for another 30 seconds until fragrant.
  4. 04
    Add ground beef and cook, breaking it up, until no longer pink, about 5 minutes.
  5. 05
    Stir in chipotle chili powder, cumin, oregano, salt, and black pepper. Cook for 1 minute to bloom the spices.
  6. 06
    Pour in the whole peeled tomatoes with all their juices, breaking the tomatoes up with a spoon or potato masher. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
  7. 07
    While the beef simmers, stack corn tortillas and cut or tear them into rough strips about 1 inch wide.
  8. 08
    Spread half the tortilla strips in an even layer in the prepared baking dish.
  9. 09
    Top with half the beef-tomato mixture, then sprinkle with half the shredded cheese.
  10. 10
    Repeat with remaining tortilla strips, beef mixture, and cheese, creating two full layers.
  11. 11
    Bake uncovered for 20-25 minutes until bubbling and cheese is golden brown.
  12. 12
    Let the casserole rest for 10 minutes before serving.
  13. 13
    Top with chopped cilantro and serve with lime wedges. Cut into squares and enjoy those crunchy tortilla edges.

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