This delicious Crock Pot Beefy Tostada Pie is so easy to make! It is a great way to switch up taco night and everyone will be asking for more!
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Aunt Lou here.
If you and your loved ones love a hearty meal, this Crock Pot Beefy Tostada Pie I adapted from Crock-Pot’s I Can Make That in My Slow Cooker is gonna cRock your fiesta! It is super simple to make and even leftovers are delicious! (My black-olive-hating kiddos didn’t even notice and gobbled them right up…and asked for more!)
Crock Pot Beefy Tostada Pie
Note: Scroll to the bottom for the printable recipe.
Ingredients for Crock Pot Beefy Tostada Pie
- 2 lbs ground beef
- 1 1/2 cups chopped onion
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cloves garlic, minced
- 15 oz can tomato sauce
- 2.25 oz can sliced black olives
- 7 burrito size flour tortilla shells
- 4 cups shredded cheddar cheese, divided
- Optional: Sour cream, chopped green onions, taco sauce
- 3 strips of heavy duty aluminum foil 18 inch x 2 inches (or 18″ x 4″ regular aluminum foil folded in half to make 18″x 2″ strips)
How to Make Beefy Tostada Pie in a Crock Pot
- In a large skillet, brown your beef with your onion, salt, ground cumin, chili powder and garlic, drain and place in a large bowl
- Stir your tomato sauce and black olives into your seasoned ground beef
- Lightly grease your 3-quart, round slow cooker
- Place your first foil piece (handle) down the side of your crock pot, across the bottom and up the other side, leaving “handles” at each end, repeat with other two foil strips in a wheel spoke type design so the handles are evenly placed around the top of your crock pot
- Place one tortilla on top of the foil in the bottom of your crock pot and top with about a cup of the beef mixture, followed by about 1/2 cup of shredded cheese and another tortilla
- Repeat your layers 5 (with a tortilla on top to complete your pie)
- Cover and cook on high for 60-90 minutes
- If desired, lift up your Crock Pot Beefy Tostada Pie by the foil handles and gently place on an oven safe dish or cookie sheet and broil on high for 30-90 seconds, until the top browns and crisps up
- If you do not wish to broil your pie, lift and place on a serving dish
- Cut to serve and top with sour cream, chopped green onions, taco sauce and remaining cheese, if desired
Crock Pot Beefy Tostada Pie Notes:
- I recommend using a 3-4 quart round crock pot. I squeezed mine in a 2.5 quart, but it wasn’t ideal…however, it will work in a pinch. The round size just makes it easier to place your tortillas in.
- Make sure you watch this while it is in your broiler. It can go from wonderfully browned to burnt in the blink of an eye. We really liked the way the broiler crisped up the top tortilla though, so I highly recommend it.
- Another thing I recommend is reheating it in the oven instead of the microwave. If you do it this way, it makes the leftovers wonderfully crisp instead of soggy.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Beefy Tostada Pie
Crock Pot Beefy Tostada Pie
This delicious Crock Pot Beefy Tostada Pie is so easy to make! It is a great way to switch up taco night and everyone will be asking for more!
Print PinPrep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 people
Ingredients
- 2 lbs ground beef
- 1 1/2 cups chopped onion
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cloves garlic minced
- 15 oz can tomato sauce
- 2.25 oz can sliced black olives
- 7 burrito size flour tortilla shells
- 4 cups shredded cheddar cheese divided
- Optional: Sour cream chopped green onions, taco sauce
- 3 strips of heavy duty aluminum foil 18 inch x 2 inches or 18" x 4" regular aluminum foil folded in half to make 18"x 2" strips
Instructions
- In a large skillet, brown your beef with your onion, salt, ground cumin, chili powder and garlic, drain and place in a large bowl
- Stir your tomato sauce and black olives into your seasoned ground beef
- Lightly grease your 3-quart, round slow cooker
- Place your first foil piece (handle) down the side of your crock pot, across the bottom and up the other side, leaving "handles" at each end, repeat with other two foil strips in a wheel spoke type design so the handles are evenly placed around the top of your crock pot
- Place one tortilla on top of the foil in the bottom of your crock pot and top with about a cup of the beef mixture, followed by about 1/2 cup of shredded cheese and another tortilla
- Repeat your layers 5 (with a tortilla on top to complete your pie)
- Cover and cook on high for 60-90 minutes
- If desired, lift up your Crock Pot Beefy Tostada Pie by the foil handles and gently place on an oven safe dish or cookie sheet and broil on high for 30-90 seconds, until the top browns and crisps up
- If you do not wish to broil your pie, lift and place on a serving dish
- Cut to serve and top with sour cream, chopped green onions, taco sauce and remaining cheese, if desired
Notes
- I recommend using a 3-4 quart round crock pot. I squeezed mine in a 2.5 quart, but it wasn't ideal...however, it will work in a pinch. The round size just makes it easier to place your tortillas in.
- Make sure you watch this while it is in your broiler. It can go from wonderfully browned to burnt in the blink of an eye. We really liked the way the broiler crisped up the top tortilla though, so I highly recommend it.
- Another thing I recommend is reheating it in the oven instead of the microwave. If you do it this way, it makes the leftovers wonderfully crisp instead of soggy.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
Aunt Lou
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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Vince DePetro says
November 28, 2017 at 3:05 pmCould this be done with corn tortillas in place of flour to make it gluten free?
Aunt Lou says
November 28, 2017 at 3:37 pmHi Vince!
I haven’t tried it with corn tortillas, but think it might work. Let me know how it goes if you try it!
Enjoy!
Aunt Lou
Keemee says
November 27, 2017 at 11:11 pmThis pie looks easy and delicious! Can’t wait to try it.