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

2 servings


30 minutes

total time


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


• 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°.


Serving Size



920 kcal

Total Fat

59 g

Saturated Fat

22 g

Unsaturated Fat


Trans Fat



140 mg


1930 mg

Total Carbohydrate

56 g

Dietary Fiber

2 g

Total Sugars

7 g


40 g

2 servings


30 minutes

total time
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