"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tostada Casserole Recipe

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This recipe for Tostada Casserole, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Jackson Hartshorn
Added: Monday, June 6, 2005


1 pound lean ground beef
1 cup salsa (mild, medium or hot)
1/2 tsp. cumin
salt to taste
5 green onions thinly sliced
12 oz. shredded taco cheese
1 16 oz. can refried beans
1 2 1/4 oz. can olives
shredded lettuce
chopped tomato
sour cream
tortilla chips

Preheat oven to 350 degrees. Lightly grease a 3 quart casserole dish. In skillet, brown beef. Drain any fat. Add salsa, cumin, and salt. Simmer until thick and all liquid has been absorbed. Place meat mixture in casserole. Top with onions, 2 cups cheese, refried beans, olives, and remaining 1 cup cheese. Bake 30 minutes. To serve, spoon each casserole portion on a bed of shredded lettuce and top with chopped tomato, sour cream, and guacamole. Serve with tortilla chips.
For real convenience, assemble ahead and refrigerate until ready to bake.

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