University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Pineapple Tostadas
Total : 50 min Prep : 15 min

Ingredients:

  • ¾ pound ground beef
  • 2 tablespoons oil
  • ½ cup chopped onion
  • 2 tablespoons chopped green pepper
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 8 ounces tomato sauce
  • ¾ teaspoon salt
  • 4 corn tortillas
  • 1 8¼-ounces canned sliced pineapple, drained
  • 4 cups shredded lettuce
  • 1 cup shredded Jack cheese
  • ¼ cup dairy sour cream

Directions:

  1. Brown beef in 1 tablespoon oil in a large heavy skillet. Drain excess fat.
  2. Add onion, green pepper, and garlic to skillet and sauté until tender. Stir in chili powder, tomato sauce and salt.
  3. Fry tortillas in remaining tablespoon oil until crisp; drain and keep warm.
  4. Add well-drained pineapple slices to skillet and sauté until heated and tinged brown.
  5. To assemble, place ¼ cup beef mixture on each tortilla and cover with ½ cup lettuce. Repeat layers.
  6. Top each stack with a slice of pineapple, ¼ cup cheese and tablespoon sour cream. Serve at once.
Exchange: 4 medium-fat meats, 2 starch
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
4 servings, 2 tortillas each
 Amount Per Serving
 Calories 435      Calories from Fat 208
% Daily Value 
35% Total Fat 23g
29% Cholesterol   86mg
42% Sodium   1018mg
11% Total Carbohydrate   32g
20%   Dietary Fiber   5g
0%   Sugars   0g
56% Protein   28g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: