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Preheat the oven to 375 degrees.
Make taco meat according to package directions. Sauté onions in a skillet until softened. Remove from heat and set aside.
Brush melted butter lightly to coat a 9x13 baking dish. Arrange 5 tortillas along the edges and bottom of the pan, allowing any excess to hang over the sides and overlapping to completely cover the pan. Spread shredded cheese over the tortillas. Top with tomatoes. Squeeze sour cream over the tomatoes.
Arrange tostada shells over the sour cream overlapping them to make them fit. Drizzle the nacho cheese sauce over tostadas. Place the taco meat over cheese sauce and spread into an even layer. Sprinkle with some onions. Place remaining tortilla on the center of the beef mixture. Wrap the over-hanging tortillas around over the top tortilla. Brush casserole with the remaining butter and press down any loose ends.
Bake in the preheated oven until golden brown and lightly toasted, about 30 minutes.
Let stand for 5 minutes and then carefully invert casserole onto a serving board or cutting board. Using a large serrated knife, cut the casserole into desired servings. Top with shredded lettuce, more sour cream or guacamole, and hot sauce if desired.
Yum!