Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 3 tbsp taco seasoning
  • 1/2 cup water
  • 4 large (12-inch) flour tortillas
  • 3 tbsp unsalted butter, melted
  • 7 round corn tostadas
  • 1 cup refried beans
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup nacho cheese sauce
  • 2 cups shredded iceberg lettuce
  • 1 cup diced Roma tomatoes
  • 1/2 cup sour cream
  • 1/4 cup sliced black olives

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula until fully browned. Stir in the taco seasoning and water, simmering for 5 minutes until the liquid reduces to a thick glaze.
  2. Preheat the oven to 375°F (190°C). Brush the bottom and sides of a 9x13 inch baking dish with melted butter.
  3. Place two flour tortillas on the bottom of the dish, overlapping them to cover the base. Brush the tops of the tortillas with melted butter.
  4. Spread the refried beans evenly over the buttered tortillas, then sprinkle with half of the shredded sharp Cheddar cheese.
  5. Arrange the corn tostadas in a single layer over the beans.
  6. Top the tostadas with the seasoned ground beef, the remaining sharp Cheddar and Monterey Jack cheese, and the nacho cheese sauce.
  7. Cover the top with the remaining two buttered flour tortillas.
  8. Bake for 40 minutes until the tortillas are golden brown and the cheese is bubbly.
  9. Remove from oven and top with shredded iceberg lettuce, diced Roma tomatoes, sour cream, and sliced black olives before serving.