Tostadas Supremo with Pork plus Green Pepper, Sour Cream & P

• servings: 2 servings
• total time: 30 minutes

Ingredients

2 * 10 ounce Ground Pork

2 * 1 unit Yellow Onion

2 * 1 unit Long Green Pepper

2 * 1 unit Tex-Mex Paste

2 * 1 tablespoon Southwest Spice Blend

2 * 6 unit Flour Tortillas

2 * 1 unit Tomato

2 * ½ cup Mexican Cheese Blend

2 * 1.5 tablespoon Sour Cream

2 * ¼ cup Monterey Jack Cheese

2 * Salt

2 * Pepper

2 * 4 teaspoon Olive Oil

Directions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, core, and thinly slice green pepper crosswise into strips. Halve and peel onion; thinly slice one half. Finely chop remaining half until you have 2 TBSP. (For 4, thinly slice whole onion; finely chop a few slices until you have 3 TBSP.) Dice tomato.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork* and Southwest Spice Blend; cook, breaking up meat into pieces, until browned, 3-4 minutes (it’ll finish cooking in the next step). TIP: If there’s excess grease in your pan, carefully pour it out.

• Add green pepper and sliced onion to pan with pork. Cook, stirring, until veggies are tender and pork is cooked through, 5-7 minutes. • Add Tex-Mex paste and ¼ cup water (1⁄3 cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with pepper. Turn off heat; cover to keep warm.

• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. (For 4, divide tortillas between 2 sheets; toast on top and middle racks, flipping tortillas and swapping rack positions halfway through toasting.) • Toast on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. TIP: Keep a close eye on them—tortillas brown quickly!

• While tortillas toast, in a small bowl, combine tomato, chopped onion, and a pinch of salt and pepper. • Place sour cream in a separate small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

• Evenly sprinkle toasted tortillas with Mexican cheese blend and Monterey Jack. Return to oven until cheese melts, 1-2 minutes. • Divide cheesy tortillas between plates and top with pork mixture, pico de gallo, and crema. Serve. Ground Pork is fully cooked when internal temperature reaches 160°.

Nutrition

• Calories: 920 kcal
• Total Fat: 59 g
• Saturated Fat: 22 g
• Cholesterol: 140 mg
• Sodium: 1930 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 40 g