Baked Layered Tostada:

Date Added: 10 Jan 2010
Listed in: Main Dish Cuisine

• 1 lb (16 oz) ground turkey, 93% lean


• 1 medium onion, chopped (about ½ cup)


• 1 envelope (1¼ oz) taco seasoning mix


• 1 can (8 oz) tomato sauce


• 1 can (16 oz) fat-free refried beans


• 1 can (4 oz) chopped green chiles


• ½ cup sliced ripe olives

• 1 cup Bisquick original baking mix


• ½ cup yellow cornmeal


• ¼ cup 1% milk


• 1 fresh egg


• 2 tbsp Canola oil

• 1 fresh egg


• 1 cup reduced fat sour cream


• 2 cups Kraft 2% cheddar cheese

Preparation Time 15 min | Cooking Time 40 min:
8 servings | 328 Calories | 23g Protein | 16g Carbohydrates | 20g Fat

This is a substantial Mexican meal that tastes wonderful when served with a homemade fresh salsa and corn warmed tortillas. See our Homemade Salsa recipe and and our delicious Pico de Gallo recipe for homemade topping ideas.

• Heat oven to 375 degrees. Grease 9-inch square baking dish (or rectangular that is about 12 x 7-½ x 2 inches). Spray with cooking spray like PAM.


• Cook and stir ground turkey and onion until brown; drain.


• Stir in seasoning mix, tomato sauce, beans, chiles and ripe olives. Set aside.


• Mix baking mix (Bisquick), cornmeal, milk, beaten egg and oil until moistened; beat hard for about 30 seconds. Spread on the bottom of the dish.


• Spread the turkey/bean mixture next over the above layer.


• For the top layer, mix the egg, sour cream and cheddar cheese well, then spread on top.

Bake uncovered in preheated oven for 30 minutes until lightly browned like meringue. Let stand 10 minutes before cutting and serving.

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