1 can (about 14.5 ounces) whole peeled tomatoes, drained and cut up
3/4 cup PaceŽ Picante Sauce
1 teaspoon ground cumin
12 (6-inch) corn tortillas
4 ounces shredded Monterey Jack cheese (about 1 cup)
2 cups shredded lettuce
1 medium tomato, chopped (about 1 cup)
Sliced pitted ripe olives
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 olives. Cut the tostada into 8 wedges. Serve with additional picante sauce, if desired.
Makes- 4 servings (2 wedges each).
Originally Submitted
12/4/2010
0 Out of 5 from
0 reviews
You can add this Sausage Tostada Grande recipe to your own private DesktopCookbook.
