Tostada Casserole Recipe


Main Ingredient


 Ground beef1 Pound
 Onion1 Small, grated
 Canned tomato sauce8 Ounce (1 Can)
 Water1⁄4 Cup (4 tbs)
 Chili powder2 Teaspoon
 Canned diced green chilies4 Ounce (1 Can)
 Monterey jack cheese/Muenster cheese1⁄4 Pound, shredded
 Taco shells4 1⁄2 Ounce, broken (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 2555 Calories from Fat 1620

% Daily Value*

Total Fat 185 g284.8%

Saturated Fat 70 g350.1%

Trans Fat 6.1 g

Cholesterol 440 mg

Sodium 3280.8 mg136.7%

Total Carbohydrates 116 g38.6%

Dietary Fiber 16.7 g66.8%

Sugars 17.1 g

Protein 119 g238.8%

Vitamin A 106.3% Vitamin C 117%

Calcium 105.5% Iron 66%

*Based on a 2000 Calorie diet


1. In 2-quart bowl, mix ground beef and onion; cover bowl with waxed paper. Cook at high (100% power) 4 to 5 minutes, stirring and breaking up meat into small pieces every 2 minutes. Tilt bowl; skim and discard excess fat. Stir in tomato sauce, water, and chili powder. Cover and cook, at high 4 minutes or until meat mixture thickens, stirring after 2 minutes. Stir in undrained green chilies and shredded cheese.
2. In shallow 1 1/2-quart casserole, place three-fourths of the coarsely broken tacos. Top with meat mixture; cover with casserole lid or large plate. Cook at medium high (70% power) 12 to 14 minutes until meat mixture is hot. Let stand, still covered, 5 minutes. Sprinkle with remaining tacos.