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