These Chorizo and Bell Pepper Tostadas Take Just 20 Minutes to Make
Serves 4 (serving size: 1 tostada)
Uncured Mexican chorizo is raw ground pork laced with garlic, cumin, oregano, and chile powder—not the dried, cured links. Try it on a baked potato, too.
1 tablespoon canola oil, divided
8 ounces ground pork
2 ounces Mexican chorizo
3 cups sliced yellow onion (about 1 large)
1 cup sliced red bell pepper (about 1 medium)
1 cup sliced yellow bell pepper (about 1 medium)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3/8 teaspoon kosher salt
4 tostada shells
1 ripe avocado, sliced
3 tablespoons crumbled queso fresco
2 tablespoons fresh cilantro leaves
8 lime wedges
Added sugars 0g
Calcium 7% DV
Potassium 12% DV
How to Make It
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add pork and chorizo; cook 5 minutes or until browned, stirring to crumble. Remove pork mixture from pan with a slotted spoon (do not wipe out pan).
Add remaining 1 1/2 teaspoons oil to drippings in pan. Add onion, bell peppers, cumin, chili powder, and salt; cook 8 minutes or until tender. Return pork mixture to pan; cook 2 minutes.
Spoon bell pepper mixture evenly over tostada shells. Top each evenly with avocado, queso fresco, and cilantro. Serve with lime wedges.
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