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Mexican Layered Tostada Pie




Source of Recipe


Internet


List of Ingredients




1 ½ pounds lean ground beef
1 large onion, chopped
2 teaspoons chili powder
½ teaspoon ground cumin
1 cup tomato puree
1 (15 ounce) can refried beans
2 cups freshly grated Cheddar cheese
1 cup freshly grated Jack cheese
2 cups shredded lettuce
1 cup chopped fresh tomato
½ cup chopped red or green onions
1 (4-ounce can) sliced ripe olives
¼ cup pickled sliced jalapeno peppers, drained
1 large avocado, diced, tossed with 1 teaspoon lemon juice
1 cup sour cream
4 cups assorted yellow, white, and blue corn tortilla chips



Recipe



Preheat the oven to 375 degrees. Spray a 13x9-inch casserole with non-stick cooking spray. In a 12-inch skillet, sauté the ground beef until it loses its red color. Drain any fat from the pan, add the onion, chili powder, and cumin, and sauté until the onion turns translucent, about 4-5 minutes. Add the tomato puree, and bring to a boil.

Mash the refried beans and spread them in the bottom of the prepared pan. Sprinkle the beans with ½ cup of the cheddar cheese, top with the beef mixture and the remaining cheeses. (If you plan to serve this later, refrigerate it until ready to bake.) Place the pan in the preheated oven, and bake for 15 minutes, until the cheese is melted and bubbly. Remove the pan from the oven and top the pie with the remaining ingredients, in the order listed. Tuck the tortilla chips around the casserole and serve immediately.