Tostadas form the mouth watering foundation for this Stacked Beef and Bean Tostada Skillet. This dish starts with my trusty cast iron skillet which is filled with layers of crunchy tostada shells, taco seasoned ground beef, refried beans, taco sauce and shredded cheese. The entire skillet is then popped into the oven to bake until bubbly and golden giving the flavors time to marry beautifully. Serve it topped with shredded lettuce, fresh pico de gallo, avocado chunks and a dollop of sour cream then slice it into wedges and serve.
Stacked Beef and Bean Tostada Skillet
Spicy South-of-the-border flavors are a family favorite. Quick meals like a Fiesta taco salad or Green Chile Taco Cornbread are regular rotations through my kitchen and it’s always received well by my hungry boys. This particular skillet is a one dish meal when topped with fresh lettuce, pico de gallo and chunks of avocado there’s really no other side dish needed except perhaps a helping of Spanish rice. The level of heat in this dish is easily adjusted to your taste by choosing what type of salsa you choose to use in the ground beef mixture as well as the taco sauce drizzled between the layers.
How to Make the BEST Stacked Beef and Bean Tostada Skillet
Start with quality ingredients add lots of cheese and the end result will be perfection.
- Ingredients you’ll need to make homemade Stacked Beef and Bean Tostada Skillet: Tostada shells, ground beef, onion, olive oil, minced garlic, refried beans, taco seasoning, shredded colby jack cheese, taco sauce, thick and chunky salsa, garlic salt, lemon pepper, oregano and lettuce, tomatoes and sour cream for serving.
- Kitchen tools you’ll need: 10 inch skillet, sharp knife and chopping board, measuring cups and spoons and large spoon.
- You can use pepper jack cheese or cheddar cheese in this recipe.
- You can use mild, medium or hot taco sauce depending on your preference.
- You can use ground pork, turkey or chicken in this tostada skillet.
- Serve tostadas with shredded lettuce, guacamole, diced tomatoes, pico de gallo, sour cream and diced avocado.
- The best way to serve this dish is to cut it into wedges like a pie. Use a sharp knife and a spatula to lift it from the skillet.
- Store baked Stacked Beef and Bean Tostada Skillet chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
More Mexican Inspired Recipes to Make
- Yummy Mexican Cornbread with a bowl of chili or pinto beans.
- Mexican Salsa Chicken and Rice Casserole is packed with flavor.
- Braised Mexican Style Pork Ribs melt in your mouth.
- Easy Roasted Mexican Corn.
- Crockpot Pulled Chicken Tacos simmer in your slow cooker.
- Make your own Easy Refried Beans.
- Low Carb Mexican Lasagna from Kalyn’s Kitchen.
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Helpful Kitchen Items:
Stacked Beef and Bean Tostada Skillet
- 2 Tbsp olive oil
- 1 1/2 lb lean ground beef
- 1 medium onion finely diced
- 2 medium garlic cloves minced
- 1 tsp garlic salt
- 1/2 tsp lemon pepper
- 1/2 tsp oregano
- 1 1/2 cup medium thick and chunky salsa
- 1 1.25 oz packet quality taco seasoning
- 15 tostada shells
- 1 30 oz can refried beans
- 1 15 oz bottle taco sauce
- 3 cups shredded Colby-Jack cheese divided
- Shredded lettuce pico de gallo, guacamole, jalapeno slices, sour cream or crema for serving
- Preheat the oven to 350°F. Oil the bottom and sides of a 10-inch cast iron or deep oven safe skillet. Set aside.
- Drizzle the skillet with olive oil. Add the beef, onion, garlic, garlic salt, lemon pepper and oregano Cook over medium high for 10 minutes or until no pink remains. Drain excess fat from the pan.
- Add the salsa and taco seasoning to the browned meat. Simmer on low for 5 minutes.
- To assemble: layer 5 tostadas on the bottom of the skillet overlapping. spread with 1/2 refried beans, 1/2 ground beef and sprinkle with 1 cup cheese.
- Repeat, 5 tostadas, spread with 1/2 refried beans, 1/2 beef and 1 cup cheese.
- Top with 5 tostadas leaving 1-inch border around the edge. (This will to allow taco sauce to drip into the skillet while baking).
- Pour taco sauce on top covering the tostadas. Sprinkle with remaining 1 cup cheese.
- Bake for 35-40 minutes or until bubbly around the edge and the cheese is melted and golden.
- Rest for 5-10 minutes then cut into wedges and serve topped with lettuce, pico de gallo, sour cream and cubed avocado.