Spicy Sausage and Bean Tostadas
Oh wow...the chorizo sausage really adds great flavor to these easy-to-make tostadas. Give them a try...your family will love them!
Ingredients
0.25 pound (2 links) fresh chorizo sausage, casing removed
1 tablespoon vegetable oil
2 cups frozen potatoes with onions & peppers, thawed
1 jar (16 ounces) Pace® Picante Sauce
1 can (about 15 ounces) pinto beans, rinsed and drained
1 tablespoon butter
8 egg, beaten
8 tostada shell, warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon vegetable oil
2 cups frozen potatoes with onions & peppers, thawed
1 jar (16 ounces) Pace® Picante Sauce
1 can (about 15 ounces) pinto beans, rinsed and drained
1 tablespoon butter
8 egg, beaten
8 tostada shell, warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Instructions
Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Remove the sausage from the skillet. Pour off any fat.
Add the oil to the skillet and heat over medium-high heat. Add the potatoes and cook until browned, stirring occasionally. Stir in 1/2 cup picante sauce and the beans. Return the sausage to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
Heat the butter in a 10-inch skillet. Add the eggs and cook and stir until scrambled and cooked through. Season to taste.
Divide the sausage mixture among the tostadas. Top with the eggs and cheese. Serve with the remaining picante sauce, spooned on top and/or on the side.
Add the oil to the skillet and heat over medium-high heat. Add the potatoes and cook until browned, stirring occasionally. Stir in 1/2 cup picante sauce and the beans. Return the sausage to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
Heat the butter in a 10-inch skillet. Add the eggs and cook and stir until scrambled and cooked through. Season to taste.
Divide the sausage mixture among the tostadas. Top with the eggs and cheese. Serve with the remaining picante sauce, spooned on top and/or on the side.
Spicy Sausage and Bean Tostadas
Oh wow...the chorizo sausage really adds great flavor to these easy-to-make tostadas. Give them a try...your family will love them!
Directions
Print
Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Remove the sausage from the skillet. Pour off any fat.
Add the oil to the skillet and heat over medium-high heat. Add the potatoes and cook until browned, stirring occasionally. Stir in 1/2 cup picante sauce and the beans. Return the sausage to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
Heat the butter in a 10-inch skillet. Add the eggs and cook and stir until scrambled and cooked through. Season to taste.
Divide the sausage mixture among the tostadas. Top with the eggs and cheese. Serve with the remaining picante sauce, spooned on top and/or on the side.
Ingredients
0.25 pound (2 links) fresh chorizo sausage, casing removed
1 tablespoon vegetable oil
2 cups frozen potatoes with onions & peppers, thawed
1 jar (16 ounces) Pace® Picante Sauce
1 can (about 15 ounces) pinto beans, rinsed and drained
1 tablespoon butter
8 egg, beaten
8 tostada shell, warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
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