Sausage Tostada Grande
Spicy Italian sausage in a sassy Mexican-flavored sauce tops tortillas with cheese for piping-hot open-faced tacos.
Ingredients
0.5 pound Italian pork sausage, casing removed
1 can (about 14.5 ounces) whole peeled tomatoes, drained and cut up
0.75 cup Pace® Picante Sauce
1 teaspoon cumin
12 (6-inch) corn tortilla
4 ounces shredded Monterey Jack cheese (about 1 cup)
2 cups shredded iceberg lettuce
1 medium tomato, chopped (about 1 cup)
1 can (about 14.5 ounces) whole peeled tomatoes, drained and cut up
0.75 cup Pace® Picante Sauce
1 teaspoon cumin
12 (6-inch) corn tortilla
4 ounces shredded Monterey Jack cheese (about 1 cup)
2 cups shredded iceberg lettuce
1 medium tomato, chopped (about 1 cup)
Instructions
Cook the sausage in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the canned tomatoes, picante sauce and cumin in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes or until the sausage is cooked through.
Place the tortillas on a 14-inch pizza pan or large baking sheet, overlapping to form a 14-inch round. Spread the sausage mixture over the tortillas to within 1/2-inch of the edge. Bake at 350°F. for 25 minutes.
Top the sausage mixture with the cheese. Bake for 5 minutes or until the cheese is melted. Top with the lettuce, chopped tomato and sliced black olives, if desired. Cut the tostada into 8 wedges. Serve with additional picante sauce, if desired.
Stir the canned tomatoes, picante sauce and cumin in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes or until the sausage is cooked through.
Place the tortillas on a 14-inch pizza pan or large baking sheet, overlapping to form a 14-inch round. Spread the sausage mixture over the tortillas to within 1/2-inch of the edge. Bake at 350°F. for 25 minutes.
Top the sausage mixture with the cheese. Bake for 5 minutes or until the cheese is melted. Top with the lettuce, chopped tomato and sliced black olives, if desired. Cut the tostada into 8 wedges. Serve with additional picante sauce, if desired.
Sausage Tostada Grande
Spicy Italian sausage in a sassy Mexican-flavored sauce tops tortillas with cheese for piping-hot open-faced tacos.
Directions
Print
Cook the sausage in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.Stir the canned tomatoes, picante sauce and cumin in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes or until the sausage is cooked through.Place the tortillas on a 14-inch pizza pan or large baking sheet, overlapping to form a 14-inch round. Spread the sausage mixture over the tortillas to within 1/2-inch of the edge. Bake at 350°F. for 25 minutes.Top the sausage mixture with the cheese. Bake for 5 minutes or until the cheese is melted. Top with the lettuce, chopped tomato and sliced black olives, if desired. Cut the tostada into 8 wedges. Serve with additional picante sauce, if desired.
Ingredients
0.5 pound Italian pork sausage, casing removed1 can (about 14.5 ounces) whole peeled tomatoes, drained and cut up0.75 cup Pace® Picante Sauce1 teaspoon cumin12 (6-inch) corn tortilla4 ounces shredded Monterey Jack cheese (about 1 cup)2 cups shredded iceberg lettuce1 medium tomato, chopped (about 1 cup)
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