"I make this for my family as it is not very expensive to make and you can use what ever left over meat you have and have no idea what to do with it. Quick and tasty. I made this up using different recipes adding and subtracting things until it was to my familys liking."
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50 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Pre heat oven to 400
  2. Line the bottom of a 9x13 glass baking dish with half of the broken tostada shells.
  3. In large bowl mix corn,black beans,cream of chicken soup, all but 1 cup of the green or red enchilada sauce, black olives, and 1 cup of the shredded cheese.
  4. Mix well
  5. Pour half the mixture over the shells
  6. Top with half of your meat
  7. Top meat with 1/2 cup cheese
  8. Repeat one more time starting with the shells, sauce, meat and last 1/2 cup cheese.
  9. Bake for 25-30 mins.
  10. Mix the reserved sauce and sour cream together.
  11. Top casserole with the sour creams sauce.


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