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

1. 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).

2. 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.

3. Spoon bell pepper mixture evenly over tostada shells. Top each evenly with avocado, queso fresco, and cilantro. Serve with lime wedges.

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