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    You are in: Home / Recipes / Tostada Casserole Recipe
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    Tostada Casserole

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    2 hrs

    45 mins

    Flor's Cocina's Note:

    I started making this dish when I wanted to take ready made tostadas to work for my lunch. It's easy to make, I like making it on Sunday and its enough for 2 days for 2 people.

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    Serves: 4-6


    9x13 pan

    Units: US | Metric

    Spicy tomato Sauce


    1. 1
      Cook beef by boiling in water a add garlic cloves, cook at medium hear for 2 hours or until meat is tender and will rip off easily.
    2. 2
      In a separate sauce pan boil tomatoes and jalapenos until both are soft. Let them cool and then pour in the blender with some of the water. Add oregano and salt, blend. Pour in a bowl.
    3. 3
      Pour the cooked or canned pinto beans in the blender and blend until smooth. Pour in a bowl.
    4. 4
      Cut up half a cabbage, shred. Place aside in bowl.
    5. 5
      Once the beef is done and cooled, shred it and place in a bowl.
    6. 6
      Use a casserole pan or 9x13 baking pan. Heat oven to 350.
    7. 7
      layer the pan with the tostadas, spoon in beans, add about 1 cup of the shredded beef, layer on the cabbage, sprinkle some cheese, pour about 1/2 cup of sauce. Do a second layer the same way starting with the tostadas. Once done top off with another layer of tostadas. cover the pan and place in oven for 45 minute let cool server you can top off each serving with more sauce.

    Ratings & Reviews:


    Nutritional Facts for Tostada Casserole

    Serving Size: 1 (270 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1050.7
    Calories from Fat 821
    Total Fat 91.2 g
    Saturated Fat 39.8 g
    Cholesterol 147.0 mg
    Sodium 1002.8 mg
    Total Carbohydrate 33.0 g
    Dietary Fiber 11.1 g
    Sugars 6.8 g
    Protein 26.0 g

    The following items or measurements are not included:


    spicy tomato sauce

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