Recipe
Author
Hy-Vee Weekly Ad
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Description
Spicy Italian sausage in a sassy Mexican-flavored sauce tops tortillas with cheese for piping-hot open-faced tacos.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. Italian pork sausage, casing removed | ||
| 1 (14.5-oz.) can whole peeled tomatoes, drained and cut up | ||
| ¾ c. Pace picante sauce, plus additional for serving | ||
| 1 tsp. Hy-Vee ground cumin | ||
| 12 (6-inch) corn tortillas | ||
| 1 c. Hy-Vee shredded Monterey Jack cheese | ||
| 2 c. Hy-Vee shredded lettuce | ||
| 1 medium tomato, chopped | ||
| Hy-Vee sliced black olives |
Things To Grab
- 10-inch skillet
- 14-inch round pizza pan or large baking sheet
Directions
- 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 (165 degrees).
- 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 degrees 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 olives. Cut the tostada into 8 wedges. Serve with additional picante sauce, if desired.
Nutrition facts
Servings
452 Calories per serving
2 wedges each
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 42mg
- Sodium: 1024mg
- Total Carbohydrates: 54g
- Protein: 19g
Daily Values
0%
Vitamin A 17%
0%
Vitamin C 19%
0%
Iron 17%
0%
Calcium 33%
Recipe Source:
From the week of March 19, 2014; courtesy of Campbell's Kitchen