Spicy Italian sausage in a sassy Mexican-flavored sauce tops tortillas with cheese for piping-hot open-faced tacos.
cost per recipe: $5.29
The price is determined by the national average.
pound Italian pork sausage, casing removed
can (about 14.5 ounces) whole peeled tomatoes, drained and cut up
cup Pace® Picante Sauce
(6-inch) corn tortilla
ounces shredded Monterey Jack cheese (about 1 cup)
cups shredded iceberg lettuce
medium tomato, chopped (about 1 cup)
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.