Double Decker Tostado Lunch


(1 vote) 5 1

Here's a special make ahead lunch you can store and serve when minutes matter.

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Necedah, WI

Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 2 C. Frozen Ground Meat Mix
  • 1/4 C. Water
  • 8 Five inch tostado shells
  • 16 oz . Can re-fried beans
  • 4 oz. cheddar (or Monterrey Jack) cheese
  • 2 Tbsp. Taco seasoning mix
  • 1/4 C. Pitted ripe olives (sliced)
  • Shredded lettuce

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Place Ground Meat Mix* and water in a saucepan. Cover and cook over low heat for 15 minutes, stirring occasionally; break up meat with a fork. Cover and cook 5 minutes longer. Drain off liquid. Meanwhile, spread one side of each tostado shell with refried beans; set aside. Shred cheese, place in a food storage bag. Add taco seasoning mix. Seal and shake vigorously to coat cheese. Add sliced olives. To assemble tostado, place 1 shell, bean side up, in the bottom of a seal and serve container. Layer about 1/4 cup meat mixture, a little shredded lettuce, and about 2 tablespoons of the cheese mixture over bean layer of each. Place second tostado atop; repeat meat, lettuce, and cheese layers. Store in refrigerator until ready to serve. *Ground Meat Mix recipe located in this program

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