Tostada Grande Pie
The pie itself is baked, then topped with the salad when it comes out of the oven. A great choice for serving at a buffet dinner. Serve the toppings on the side so that your guests can build their own pie.
1 1/2 pounds ground lean beef
1 large onion, chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 cup tomato purée
1 (15-ounce) can refried beans
2 cups freshly grated colby cheese
1 cup freshly grated Monterey Jack cheese
2 cups shredded lettuce
1 cup chopped fresh tomato
1/2 cup chopped red onion
1 (2.25-ounce can) sliced ripe olives
1/4 cup pickled sliced jalapeño peppers, drained
1 large avocado, diced, tossed with 1 teaspoon lemon juice
1 cup sour cream
4 cups assorted yellow, white and blue corn tortilla chips
- Preheat the oven to 375°F (190°C). Spray a 13x9x2-inch casserole with non-stick cooking spray.
- In a 12-inch skillet, sauté the ground beef until it loses it red color. Drain any fat that has accumulated in the pan, add the onion, chili powder and cumin and sauté until the onion turns translucent, about 4 to 5 minutes. Add the tomato purée and bring to a boil.
- Mash the refried beans and spread them in the bottom of the prepared pan. Sprinkle the beans with 1/2 cup of the Colby cheese, top with the beef mixture and remaining cheeses. (If you plan to serve this later, refrigerate it until ready to bake.) Place the pan in the preheated oven, and bake for 15 minutes, until the cheese is melted and bubbly. Remove the pan from the oven and top the pie with the remaining ingredients, in the order listed. Tuck the tortilla chips around the casserole and serve immediately.
Makes 6 servings.