Prep 30 mins
Cook 15 mins
Taco meat layered on crispy corn tortillas with green chile bean sauce and cheese
Make and share this Green Chile Bean Tostada Pie recipe from Food.com.
- 4 whole green chilies, with seeds (I used fresh and broiled and removed the skins)
- 1 (8 ounce) can white kidney beans (pinto beans, pink beans, canelli beans)
- 1 -2 tablespoon 1% low-fat milk, for thinning (cream, half and half)
- 1 lb ground turkey (or beef)
- 1 (1 1/4 ounce) packet taco seasoning
- 1⁄2 cup grated cheddar cheese
- 1 cup grated monterey jack cheese
- 10 corn tortillas (or more depending on dish and amount of layers)
- oil for lightly frying tortilla
- 2 tablespoons Worcestershire sauce (optional- I just like it on all my meat lol)
- For the Green Chile Bean Sauce.
- Place the chilies in a blender and add the can of beans.
- Add salt to taste and 1 tablespoon of milk and blend on high.
- The sauce should be creamy but still a little thick. Add more milk if needed for thinning.
- For the Tostadas:.
- Light fry up the tortillas in a little bit of oil until they are sightly crunchy.
- Brown the turkey meat according to taco seasoning directions; add Worcestershire sauce if desired.
- Pour into a bowl and allow to cool for a few minutes then mix in the cheddar cheese (add onion, cilantro, green onions, corn anything you like to the mix).
- Take your casserole dish and pour some of the sauce just enough to cover the bottom of the dish.
- Place the corn tortillas on top to cover all edges like you would lasagna (cut some in half if you need to fill the corners).
- Layer some meat to cover up the corn tortillas.
- Sprinkle some Monterey jack cheese on top.
- Add another layer of tortillas.
- Then add another coating of Green Bean Chile sauce.
- Add the remaining cheese and dot the rest of the meat on top.
- Bake at 375°F for 15 minutes til bubbly.
- Allow to cool
- Cut and serve with your favorite toppings (sour cream, guacamole, salsa, salad, etc.).
This was awesome! I used two 4 oz cans of whole green chillis(plus some pickled jalepenos for spice in the bean mixture), a 15 oz. can of beans, and tostada shells instead of frying the corn tortillas. This fit perfectly in a 9 in pie plate. This was super easy and delicious. I will make this again for sure. Made for My-3-chefs 2009.