Tostada Bake

Name: Tostada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Bisquick; 1/2 c. corn meal; 16 oz. pinto beans; 1 small can chilies; 1 lb. ground beef; 1/2 c. chopped onion; 2 Tbsp. taco seasoning; 8 oz. tomato sauce; 1/4 c. milk; 2 Tbsp. oil; 1 egg; 1/2 c. salsa; 1/4 c. shredded Cheddar cheese

Eats Now Editorial Team · 652 kcal · Meat & Poultry

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Tostada Bake – a delicious recipe with Bisquick, corn meal, pinto beans, chilies, ground beef, onion. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 c. Bisquick
1/2 c. corn meal
16 oz. pinto beans
1 small can chilies
1 lb. ground beef
1/2 c. chopped onion
2 Tbsp. taco seasoning
8 oz. tomato sauce
1/4 c. milk
2 Tbsp. oil
1 egg
1/2 c. salsa
1/4 c. shredded Cheddar cheese

1
Combine Bisquick, corn meal, 1/4 c. milk, oil and egg.
2
Set aside.
3
Brown meat, onions, taco seasoning, add tomato sauce and stir.
4
Put Bisquick in pie pan and press to sides.
5
Cover with meat mixture, beans, and chilies.
6
Top with cheese and thin salsa.
7
Bake at 350u00b0 for 10 to 12 minutes.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. Bisquick, 1/2 c. corn meal, 16 oz. pinto beans, 1 small can chilies, and more.

Yes, Tostada Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
652 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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