Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 2 tbsp taco seasoning
  • 1/2 cup water
  • 1 small yellow onion, finely diced
  • 9 large flour tortillas
  • 14 corn tostada shells
  • 3 cups shredded Mexican blend cheese
  • 1 cup nacho cheese sauce
  • 1/2 cup sour cream
  • 2 cups shredded iceberg lettuce
  • 1 cup Roma tomatoes, diced

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is no longer pink and the onions are translucent.
  2. Drain the excess fat thoroughly to ensure a crisp crust. Stir in the taco seasoning and water. Simmer for 5 minutes until the sauce has thickened and coated the beef.
  3. Grease a 9x13 inch baking dish. Lay 5 flour tortillas down, overlapping them so they cover the bottom and hang over the sides.
  4. Spread the seasoned beef mixture evenly over the base layer of tortillas.
  5. Drizzle the warm nacho cheese sauce over the beef, then layer the tostada shells on top to create the internal crunch layer.
  6. Sprinkle the shredded Mexican blend cheese over the tostadas. Fold the overhanging edges of the bottom tortillas inward and place the remaining flour tortillas on top to seal.
  7. Bake at 350°F (180°C) for 20-25 minutes until the top is golden brown and the cheese is bubbling. Let rest for 5 minutes before slicing.
  8. Top with sour cream, shredded lettuce, and diced tomatoes before serving.