Preparation Time: 25 minutes
1 pound lean ground pork
1 cup chopped onion
1 8-ounce jar taco sauce
1 teaspoon salt
1/2 teaspoon chili powder
1/4 cup ripe olives, sliced
Vegetable oil
4 corn tortillas, 7-inch diameter
OR
4 flour tortillas, 7-inch diameter
2 cups shredded lettuce (2 to 4 cups)
1/2 cup Shredded Monterey Jack, optional
OR
1/2 cup shredded Cheddar cheese, optional
1 medium-size tomato, cut in thin wedges
1/2 cup sour cream
Additional taco sauce, optional
Servings: 4
1. In skillet, lightly brown ground pork and onion. Add taco sauce, salt and chili powder; cover and cook over low heat 15 minutes or until pork is done and flavors blended. Stir in ripe olives.
2. For each tostado place a heated tortilla on a plate. Top with layer of lettuce, then hot pork mixture (about 2/3 cup). Sprinkle with cheese, if desired. Garnish with tomato wedges and dollop of sour cream. Serve with additional taco sauce, if desired.
1 pound lean ground pork
1 cup chopped onion
1 8-ounce jar taco sauce
1 teaspoon salt
1/2 teaspoon chili powder
1/4 cup ripe olives, sliced
Vegetable oil
4 corn tortillas, 7-inch diameter
OR
4 flour tortillas, 7-inch diameter
2 cups shredded lettuce (2 to 4 cups)
1/2 cup Shredded Monterey Jack, optional
OR
1/2 cup shredded Cheddar cheese, optional
1 medium-size tomato, cut in thin wedges
1/2 cup sour cream
Additional taco sauce, optional
Servings: 4
1. In skillet, lightly brown ground pork and onion. Add taco sauce, salt and chili powder; cover and cook over low heat 15 minutes or until pork is done and flavors blended. Stir in ripe olives.
2. For each tostado place a heated tortilla on a plate. Top with layer of lettuce, then hot pork mixture (about 2/3 cup). Sprinkle with cheese, if desired. Garnish with tomato wedges and dollop of sour cream. Serve with additional taco sauce, if desired.
