Stacked Tostada
This stacked tostada layers crispy baked tortillas with spiced ground beef chili, kidney beans, and melted mozzarella and Monterey Jack. Cut into wedges like a Mexican lasagna.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThink of this as a Mexican lasagna built from crispy tortillas, beefy chili, and two kinds of melted cheese. It is hearty, fun to slice, and feeds four easily.
Ground beef cooks with onion, garlic, green pepper, chili powder, cumin, and oregano, then gets simmered with pureed tomatoes and kidney beans until thick and saucy. Flour tortillas bake until crisp, then get stacked in a pie plate with layers of the chili and a blend of mozzarella and Monterey Jack.
The whole thing goes back in the oven until heated through, then gets topped with more cheese that melts into a golden, bubbly cap.
Slice it into quarters and serve with sour cream, salsa, or guacamole on the side.
Kitchen Tips
- Prick the tortillas with a fork before baking so they crisp evenly without puffing up
- Let the chili mixture thicken well before layering so it does not make the tortillas soggy
- Use a greased pie plate to keep the bottom tortilla from sticking
- Let the tostada stack rest for a couple of minutes before cutting so the layers hold together cleanly
Ingredients
Directions
Slice one of the pepper quarters into thin strips; reserve the garnish.
Chop remaining pepper.
In large noncorrosive skillet, cook beef over high heat, breaking up clumps for 3 minutes or until no longer pink.
Drain off any fat.
Reduce heat to medium.
Add onion, garlic, chopped green pepper, chili powder, cumin, oregano, salt and pepper; cook for 5 minutes or until onion is softened.
Add tomatoes and kidney beans, cook for 7 minutes or until thickened.
Meanwhile, with fork, prick tortillas several times; place on baking sheets and bake in 375℉ (190℃) F oven for 10 minutes or until crisp.
Combine mozzarella and Monterey Jack cheese.
Place 1 of the tortillas on lightly greased 9 inch pie plate; top with 1⅓ cups chili and about ¼ cup cheese.
Repeat layering twice; top with remaining tortilla.
Bake for about 15 minutes or until heated through.
Sprinkle with remaining cheese; garnish with green pepper strips.
Bake for 3 minutes or until cheese is melted.
Cut into quarters.
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