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This recipe for LAYERED TOSTADA BAKE, by , is from Mixing Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dale Hooper
Added: Friday, September 21, 2007


1 lb. ground beef
1/2 cup chopped onion
1 envelope taco seasoning mix
1 8-oz. can tomato sauce
1 15-oz. can refried beans
1 4-oz. can chopped green chilies
1 can sliced ripe olives
1 cup baking mix (Bisquick)
1/2 cup yellow corn meal
1/4 cup milk
1 beaten egg
2 tbsp. vegetable oil
1 cup sour cream
1 egg
2 cups shredded cheddar cheese

Heat oven to 375. Grease 9x13 pan. Cook and stir beef and onions until brown, drain. Add seasoning mix, tomato sauce, beans, chillies, and olives. Remove from heat. Mix Bisquick, corn meal, milk, egg, and oil until moist. Beat 30 seconds. Spread in bottom of pan. Spoon beef mixture over dough. Mix remaining 3 ingredients. Spoon over beef mixture. Bake 30 minutes. Let stand 10 minutes and serve. Serves 6-8.

Note: Instead of using bisquick, corn meal, milk, egg, and oil, you can use a box of Jiffy Corn Muffin mix and follow the directions on the box.




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