TOSTADAS WITH PORK

1 pound ground
1. cup chopped onion
1 (8 ounce) jar taco sauce
1 teaspoon salt
1/2 teaspoon chili powder
1/4 cup sliced pitted ripe olives
Cooking oil
4 corn or flour tortillas, about 7-inch diameter*
FOR SERVING:
3 to 4 cups shredded lettuce
1/2 cup shredded Monterey jack or Cheddar cheese, optional
1 medium-size tomato, cut in thin wedges
1/2 cup dairy sour cream
Additional taco sauce (optional)

In skillet, lightly brown ground pork and onion.

Add taco sauce, salt and chili powder; cover arid cook over low heat 15 minutes or until pork is done and flavors blended. Stir in ripe olives.

Heat about 1/8 inch oil in large skillet over medium high heat. Fry tortillas, one at a time, turning frequently until crisp, slightly puffed and lightly browned. Drain on paper towels.

For each tostadas place a crisp tortilla on a plate. Top with layer of lettuce, then hot pork mixture (about 2/3 cup). Sprinkle with cheese, if used. Garnish with tomato wedges and dollup of sour cream. Serve with additional taco sauce, if desired.

*If large tortillas are not available, make 6 to 8 tostadas using the smaller tortillas.

Makes 4 large tostadas
From: Recipelink.com
Source: Recipe booklet: National Pork Producers Council, not dated