Spicy Sausage and Potato Tostadas

Campbell's Spicy Sausage and Potato Tostadas Recipe

Delicious at breakfast or at any time, crisp tortillas are topped with a kicked up mixture of chorizo sausage, potatoes, tomatoes and beans.  Plus, the whole dish is ready in just about 45 minutes!

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Cook: 30 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1/4 pound fresh chorizo sausage, casing removed
1 can (14.5 ounces) ingredient not found in birchstreet library, drained and coarsely chopped
1/2 cup Pace® Picante Sauce
1 can (about 15 ounces) canned pinto beans, rinsed and drained
1 cup cubed cooked white potato, boiled or steamed
1 teaspoon chili powder
as needed Vegetable oil
8 corn tortillas (6-inch)
2 cups shredded romaine lettuce
1 cup Monterey Jack cheese (about 4 ounces)

How to Make It

  • 1

    Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

  • 2

    Stir the tomatoes, picante sauce, beans, potato and chili powder in the skillet.  Reduce the heat to low.  Cook for 10 minutes, stirring occasionally.

  • 3

    Pour the oil into an 8-inch skillet to a depth of 1 inch.  Heat the oil over medium-high heat.  Add the tortillas, one at a time, and cook until golden brown on both sides and crisp.  Drain the tortillas on paper towels.

  • 4

    Divide the sausage mixture among the tortillas.  Top with the lettuce and cheese.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24619

Your Recently Viewed Recipes