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Beef Tostadas Supremo
Beef Tostadas Supremo

Beef Tostadas Supremo

with Green Pepper, Lime Crema & Pico de Gallo

Recipe Development Team
Recipe Development TeamPublished on August 21, 2024
4.4
(674 customers rated)

Can’t decide between the flavors of your favorite taco and the satisfying crunch-factor of a plate of nachos? Enter the tostada! In this recipe, you’ll layer tortillas with two types of cheese and toast in the oven until melty for a flat, golden, crispy base. Then, you’ll layer on toppings—spiced pork and sautéed veggies, pico de gallo, and tangy lime crema.

Allergens:
Soy
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

10 ounce

Ground Beef

1 unit

Onion

1 unit

Long Green Pepper

1 unit

Lime

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

1 unit

Tomato

½ cup

Mexican Cheese Blend

(Contains: Milk)

1.5 tablespoon

Sour Cream

(Contains: Milk)

¼ cup

Monterey Jack Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Olive Oil

Nutrition Values

/ per serving
Calories1010 kcal
Fat65 g
Saturated Fat25 g
Carbohydrate61 g
Sugar12 g
Dietary Fiber5 g
Protein42 g
Cholesterol150 mg
Sodium1900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Pan
Baking Sheet
Small Bowl

Instructions

Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, core, and thinly slice green pepper crosswise into strips. Halve and peel onion; thinly slice one half. Finely chop remaining half until you have 2 TBSP. (For 4 servings, thinly slice both onion halves; finely chop a few slices until you have 3 TBSP.) Dice tomato. Zest and quarter lime.

Cook Pork
2

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork* and Southwest Spice Blend; cook, breaking up meat into pieces, until browned, 3-4 minutes (it’ll finish cooking in the next step). TIP: If there’s excess grease in your pan, carefully pour it out.

Swap beef* or turkey* for pork.

Simmer Pork & Veggies
3

• Add green pepper and sliced onion to pan with pork. Cook, stirring occasionally, until veggies are tender and pork is cooked through, 5-7 minutes. • Add Tex-Mex paste and 1⁄4 cup water (1/3 cup for 4 servings). Bring to a simmer and cook until thickened, 1-2 minutes. Season with pepper. Cover to keep warm.

Toast Tortillas
4

• While pork mixture cooks, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat both sides. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. (For 4, divide tortillas between two sheets; toast on top and middle racks, flipping tortillas and swapping rack positions halfway through toasting.) • Toast on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. TIP: Tortillas brown quickly— keep a close eye on them.

Make Pico & Crema
5

• Meanwhile, in a small bowl, combine tomato, chopped onion, juice from half the lime, and a pinch of salt and pepper. • In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Finish & Serve
6

• Remove baking sheet with toasted tortillas from oven; carefully sprinkle with Mexican cheese blend and Monterey Jack. Return to oven and bake until cheese melts, 1-2 minutes. • Divide cheesy tortillas between plates and top with pork mixture and pico de gallo. Drizzle with crema. Serve tostadas with any remaining lime wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160º.

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