- Calories 352
- Fat 23g
- Satfat 7g
- Unsat 12g
- Protein 17g
- Carbohydrate 22g
- Fiber 6g
- Sugars 6g
- Added sugars 0g
- Sodium 430mg
- Calcium 7% DV
- Potassium 12% DV
These Chorizo and Bell Pepper Tostadas Take Just 20 Minutes to Make
Caitlin Bensel
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.
How to Make It
Step 1
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).
Step 2
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.
Step 3
Spoon bell pepper mixture evenly over tostada shells. Top each evenly with avocado, queso fresco, and cilantro. Serve with lime wedges.
