Stacked Tostada Skillet

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


Prep Time


Cook Time


What You Need
Olive oil

medium onion, finely diced
garlic cloves, minced
1 1/2 cup
medium thick and chunky salsa
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
  • Preheat the oven to 350ºF. Oil a 10-inch cast iron or deep oven-save skillet and set aside.
  • Drizzle a large skillet with olive oil. Add the sausage meat, 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.
  • 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.
  • Top with 5 tostadas leaving 1-inch border around the edge. (This will allow taco sauce to drip into the skillet during baking.)
  • Pour taco sauce on top covering the tostadas. Sprinkle with remaining 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 your choice of toppings.
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