This tastes like a popular restaurants’ Mexican pizza! It is packed with flavor that is so tasty, that you will want to make it time & time again! It is a keto/low carb meal that is sure to please anyone’s palate! It is so very easy to make, as it is a casserole dish & cleanup is simple!

Ingredients:

• 1 lb. lean ground beef
• 1 c. onion, chopped
• 1/4 c. taco seasoning
• 1/3 c. water
• 3 T. butter, melted & divided
• 6 – 10″ flour tortillas
• 2 c. cheddar cheese, freshly grated
• 1/4 c. fresh cilantro, chopped (optional)
• 3 medium tomatoes, diced & drained on a paper towel
• 8 oz. sour cream, plus more for serving
• 8 tostada shells (or gluten free tostata shells)
• 1 can of nacho cheese
• 1/2 c. fresh lettuce, shredded
• 2 T. guacamole, or to taste
• 1 tsp. hot sauce (optional)

Directions:

1. Preheat oven to 375˚ F.
2. In a large skillet, over medium-high heat, cook the ground beef for 2 minutes. Crumbling it while you are cooking it. Add the onion & cook it for 5 more minutes until the meat is browned. Stir on the taco seasoning & water then cook it for 2 minutes more. Set it aside.
3. Brush melted butter in a 9″ x 13″ baking dish. Lay 5 tortillas in the dish, overlapping them until they cover the bottom & sides completely. Spread the shredded cheese, cilantro & tomatoes on top. Spread the sour cream over the tomatoes.
4. Place the tostada shells over the sour cream, then spread the nacho cheese on them. Pour the beef mixture over the cheese sauce & spread evenly.
5. Place the remaining tortilla in the center & wrap the overhanging tortillas around it. Brush with the remaining butter & press down evenly on both ends.
6. Bake for about 30 minutes until golden brown, then invert onto a cutting board. Cut into servings & top with lettuce, sour cream and/or hot sauce (if desired).