This is for Bogie, in return for her wonderful recipe for Taco Lasagna. I've used this as a main meal and as a side dish for a large gathering. Bogie, I have no idea where this recipe comes from, but my family has enjoyed it for some time. I hope you and WS will too.
Tostada Casserole
6 to 8 servings
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (8 ounces) tomato sauce
1 can (16 ounces) refried beans
1 can (4 ounces) whole green chilies, drained, seeded and chopped
1/2 cup sliced pitted ripe olives
1 cup baking mix
1/2 cup cornmeal
1/4 cup milk
1 egg, beaten
2 tablespoons vegetable oil
1 cup dairy sour cream
1 egg
2 cups shredded Cheddar cheese (8 ounces)
Heat the oven to 375 degrees. Grease a rectangular baking dish 12 x 7 1/2 x 2 inches. Cook and stir the ground beef and onion in a 10 inch skillet until the beef is brown; drain. Stir in seasoning mix, tomato sauce, beans, chilies and olives. Mix the baking mix (I use Bisquick), cornmeal, beaten egg and oil until moistened. Beat the mixture vigorously for 30 seconds. Spread the cornmeal mixture in the greased dish. spoon the beef mixture over the dough. Mix the remaining ingredients and spoon over the beef mixture.. Bake uncovered 30 minutes. Let stand 10 minutes before cutting.
I never include the olives when I make this, and I purchase the chilies already seeded and chopped. This really fills the pan, so there isn't much room to add more cheese.
