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Double Decker Tostado Lunch

Russ Myers


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

★★★★★ 2 votes
4 servings
20 Min
20 Min
Stove Top


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

How to Make Double Decker Tostado Lunch


  • 1Place 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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About Double Decker Tostado Lunch

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, Heirloom