Tostadas Supremo with Pork
plus Green Pepper, Sour Cream & Pico de Gallo
- Milk
- Wheat
- Soy
Can’t decide between the mouthwatering flavors of your favorite taco and the satisfying crunch-factor of a plate of nachos? Enter: the tostada, aka the perfect marriage of the two. Here, 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 all your toppings—think spiced pork and sautéed veggies, homemade pico de gallo, and silky crema. Yep, it’s pretty safe to say these tostadas reign supremo.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
1 unit
Long Green Pepper
¼ cup
Monterey Jack Cheese
(Contains: Milk)
10 ounce
Ground Pork
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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, thinly slice whole onion; finely chop a few slices until you have 3 TBSP.) Dice tomato.
• 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.
• Add green pepper and sliced onion to pan with pork. Cook, stirring, until veggies are tender and pork is cooked through, 5-7 minutes. • Add Tex-Mex paste and ¼ cup water (1⁄3 cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with pepper. Turn off heat; cover to keep warm.
• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. 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 2 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: Keep a close eye on them—tortillas brown quickly!
• While tortillas toast, in a small bowl, combine tomato, chopped onion, and a pinch of salt and pepper. • Place sour cream in a separate small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Evenly sprinkle toasted tortillas with Mexican cheese blend and Monterey Jack. Return to oven until cheese melts, 1-2 minutes. • Divide cheesy tortillas between plates and top with pork mixture, pico de gallo, and crema. Serve.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious flavors, with some finding it a bit spicy; others wished for more seasoning or a zestier pico de gallo.
- Ease of prep: Quick and easy to make, though some found the tortilla baking tricky; watch closely to avoid burning or puffing up.
- Suggestions: Consider adding cilantro, lime juice, and jalapeño to the pico; try corn tortillas for a more authentic crunch 🌮.
- Portions: Some found it filling with leftovers; others wished for more meat, cheese, or sour cream to fully top all tostadas.
- Texture: Crispy tortillas were a hit, but a few found them messy to eat; some preferred making soft tacos instead.
