Tostada Casserole

Posted on

 And then we had it for leftovers for like Tostada Casserole

I was wanting something Mexican, but not the typical stuff like tacos, enchiladas, etc. So I came up with this little recipe. We all loved it. And then we had it for leftovers for like 4 days after:) It’s a nice change to the same-old, same-old.
1 lb ground beef (I use ground turkey)
1/2 onion, diced
1/2 green pepper, diced
3 garlic cloves, minced
1 taco packet
1 can diced tomatoes with juice
1 (8oz) can tomato sauce
1 can black beans, rinsed
1/2 cup corn
2 cups rice of your choice (I used Knorr Fiesta Sides Mexican Rice packet because it was easy)
2 cups cheese
1 cup sour cream
1/4 cup salsa
6-8 tortillas
Brown meat with onion and garlic. Add green pepper and taco packet. Cook for several minutes. Add diced tomatoes and tomato sauce. Let simmer for several minutes. Add black beans and corn and simmer until thick and most of the liquid is absorbed.
While that’s simmering, make the sour cream sauce by mixing the sour cream with the salsa.
In a 9×13 pan, spread half of the meat mixture evenly in the bottom. Spread 1 cup rice over meat mixture, then spread half the sour cream mixture over top of the rice. Sprinkle half the cheese over top of the sour cream mixture. Put approx 3-4 tortillas over top of the cheese, tearing them to make them fit into corners. Then layer the rest of the meat mixture, then the rest of the rice, then the rest of the sour cream mixture. Put the rest of the tortillas over top and then top with the rest of the cheese. Bake at 350 degrees until bubbly and top is browned and slightly crisp, about 30 minutes. Let sit for 5 minutes before cutting and serving. Enjoy!

Source Recipe:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *