Tostadas Supremo with Pork

🥘 Ingredients

• Mexican Cheese Blend
  ½ cup
• Monterey Jack Cheese
  ½ cup
• Southwest Spice Blend
  1 tbsp
• Tex-Mex Paste
  2 tbsp
• cooking oil
  2 tbsp
• flour tortillas
  2 pieces
• ground pork
  10 oz
• long green pepper
  1 piece
• onion
  1 piece
• sour cream
  2 tbsp
• tomato
  1 piece

🍳 Cookware

• large pan
• baking sheet
• small bowl

1. 

   1

   sour cream onion long green pepper Monterey Jack Cheese ground pork tomato flour tortillas Tex-Mex Paste Southwest Spice Blend Mexican Cheese Blend cooking oil

   sour cream: 2 tbsp, onion: 1 piece, long green pepper: 1 piece, Monterey Jack Cheese: ½ cup, ground pork: 10 oz, tomato: 1 piece, flour tortillas: 2 pieces, Tex-Mex Paste: 2 tbsp, Southwest Spice Blend: 1 tbsp, Mexican Cheese Blend: ½ cup, cooking oil: 2 tbsp
2. 

   2

   Adjust oven rack to top position and preheat oven to 450°F. Wash and dry produce. Halve, core, and thinly slice long green pepper crosswise into strips. Halve and peel onion; thinly slice half. Finely chop remaining half until you have 2 tbsp. Dice tomato.
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground pork and Southwest Spice Blend; cook, breaking up meat into pieces, until browned ⏱️ 3 minutes . If there is excess grease, carefully pour it out.
4. 

   4

   Add green pepper and sliced onion to pan with pork. Cook, stirring, until veggies are tender and pork is cooked through ⏱️ 5 minutes . Add Tex-Mex Paste and ¼ cup water. Simmer until thickened ⏱️ 1 minute . Season with pepper. Turn off heat and cover to keep warm.
5. 

   5

   Meanwhile, drizzle flour tortillas with remaining cooking oil; 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. Toast on top rack, flipping halfway through, until lightly golden ⏱️ 4 minutes per side. Keep a close eye as they brown quickly.
6. 

   6

   While tortillas toast, in a small bowl , combine diced tomato, chopped onion, and a pinch of salt and pepper for the pico de gallo. Place sour cream in a separate small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
7. 7

   Evenly sprinkle toasted tortillas with Mexican Cheese Blend and Monterey Jack Cheese. Return to oven until cheese melts ⏱️ 1 minute . Divide cheesy tortillas between plates and top with pork mixture, pico de gallo, and crema. Serve.