Recipes

Stacked Tostada Skillet

Looking for a weekday menu or sports night treat that delivers true Mexican flavour? This Stacked Tostada comes together easily when you use our Tex-Mex Sausage Meat layered simply with store-bought salsa, taco sauce and refried beans. Quick to bake and serve, even quicker to enjoy! 

15
Prep Time
40
Cook Time
0
Servings

What You Need

  • Olive oil
  • 1 pack (13,23-oz/375g) Johnsonville Tex-Mex Style Pork Sausage Meat
  • 1 medium onion, finely diced
  • 2 garlic cloves, minced
  • 1 1/2 cup medium thick and chunky salsa
  • 15 tostada shells
  • 1 can (30-oz) refried beans
  • 1 can (15-oz) taco sauce
  • 3 cups shredded Colby-Jack cheese, divided
  • Shredded lettuce, pico de gallo, guacamole, jalapeno slices, sour cream or cream for serving

Preparation

  1. Preheat the oven to 350ºF. Oil a 10-inch cast iron or deep oven-save skillet and set aside.

  2. Drizzle a large skillet with olive oil. Add the ground pork, onion and garlic. Cook over medium high for 10 minutes or until pink remains. Drain excess fat from the pan, add the salsa to browned meat and simmer on low for 5 minutes.

  3. To assemble: layer 5 tostadas on the bottom of the skillet overlapping, and spread with 1/2 refried beans, 1/2 ground pork and sprinkle with 1 cup cheese. Repeat.

  4. Top with 5 tostadas leaving 1-inch border around the edge. (This will allow taco sauce to drip into the skillet during baking.)

  5. Pour taco sauce on top covering the tostadas. Sprinkle with remaining cheese.

  6. Bake for 35-40 minutes or until bubbly around the edge and the cheese is melted and golden.

  7. Rest for 5-10 minutes then cut into wedges and serve topped with your choice of toppings.