"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tostada Bake Recipe

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This recipe for Tostada Bake, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, June 3, 2007


2 cups biscuit mix
1/2 cup cornmeal
1/2 cup milk
3 tablespoons oil
1 lb ground beef
1 medium onion, chopped
1 envelope taco sesoning mix
1 can (8 oz) tomato sauce
1 can (16 oz) refried beans
1/2 cup shredded cheddar cheese
1/2 cup shreded Monterey jack cheese

Heat oven 375.

Grease 15 x 10 jelly roll pan.

Mix baking mix, cornmeal, milk, and oil. Pat dough in pan. Bake 10 minutes.

Cook beef and onion in skillet; drain. Stir in seasoning mix, tomato sauce, and beans.

Spoon beef mixture onto crust. Sprinkle with cheeses.

Bake 15 minutes.

Number Of Servings:
Number Of Servings:




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