Categories: Mexican
Ingredients
- 1 tbsp canola oil, divided
- 8 oz. ground pork
- 2 oz. Mexican chorizo
- 3 cups sliced yellow onion
- 1 cup sliced red bell pepper
- 1 cup sliced yellow bell pepper
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 3/8 tsp kosher salt
- 4 tostada shells
- 1 ripe avocado, sliced
- 3 tbsp crumbled queso fresco
- 2 tbsp fresh cilantro leaves
- 8 lime wedges
Directions
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Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high. Add pork and chorizo; cook 5 minutes or until browned, stirring to crumble. Remove pork mixture from pan with a slotted spoon (do not wipe out pan).
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Add remaining 1 1/2 tsp oil to drippings in pan. Add onion, bell peppers, cumin, chili powder, and salt; cook 8 minutes or until tender. Return pork mixture to pan; cook 2 minutes.
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Spoon bell pepper mixture evenly over tostada shells. Top each evenly with avocado, queso fresco, and cilantro. Serve with lime wedges.