Speedy Pork Tostadas
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
- 10 Min
- COOK TIME
- 8 Min
- READY IN
- 18 Min
Can you say S-P-E-E-D-Y? We think you can finish making these before you can even say Speedy Pork Tostadas.
What You'll Need:
- 4 (8-inch) flour tortillas
- 2 tablespoons vegetable oil, divided
- 1/2 pound pork tenderloin, cut into short, thin strips
- 2 cloves garlic, minced (see Note)
- 1 teaspoon ground cumin
- 1 (16-ounce) can pinto beans, drained
- 1/2 cup chunky salsa
- 2 cups shredded romaine lettuce
- 1/2 cup (2 ounces) shredded Cheddar cheese
- 1 tomato, chopped
- 1/4 cup sour cream
What To Do:
- Preheat the oven to 375 degrees. Arrange tortillas on a baking sheet; using 1 tablespoon oil, coat both sides of tortillas. Bake at 375 degrees for 7 to 8 minutes or until golden.
- While tortillas bake, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add pork, garlic, and cumin; cook 3 minutes or until pork is browned on all sides, stirring often. Add beans and salsa; simmer 4 minutes or until pork is tender.
- Place tortillas on 4 individual serving plates; arrange lettuce evenly over tortillas. Top tortillas evenly with pork mixture, cheese, tomato, and sour cream.
Use minced garlic from a jar to save chopping time. One teaspoon minced garlic equals 2 regular-sized cloves.
LATEST TV RECIPE & VIDEO
Native Americans cooked their corn right in the husks over an open fire, and we think their idea is still best, 'cause it helps bring out flavors you can only get from roasting. We love making our Husky Roasted Corn right on the grill in the summer, and in our ovens when it's cooler out!