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Simple Ground Pork Tostadas

Crispy, quick, and full of flavour, these pork tostadas turn simple pantry staples into a weeknight win.

Layer them up with whatever toppings you’ve got on hand for a budget-friendly dinner that’s anything but boring.

Crispy, savoury and endlessly adaptable, these ground pork tostadas are a fresh take on a weeknight staple. The flavourful pork mixture is made with a blend of pantry spices, cooked until golden, then layered onto crisp corn tostadas. Top with ingredients like shredded lettuce, radishes, onions, tomatoes or cheese, basically whatever you have on hand.

Tostadas, “toasted” in Spanish, were traditionally made using leftover tortillas that were fried or baked until crisp. While this version features spiced ground pork, you can easily use shredded chicken, beans, or even roasted vegetables. Mushrooms work especially well here.

Toppings are flexible, making this a budget-friendly meal that works with whatever is in the fridge.

Simple Ground Pork Tostadas
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Simple Ground Pork Tostadas

Crispy spiced ground pork piled onto crunchy tostadas and topped with whatever you have in the fridge makes for a quick and flavourful meal.

Ingredients

  • 1 lb ground pork
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp regular or smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried Mexican, or regular oregano
  • 1/2 tsp Aleppo pepper
  • 3/4 cup water
  • 1/2 cup taco sauce
  • salt and pepper
  • cooking oil
  • 1 pack 10 to 12 yellow or white corn tostadas, either store-bought and ready to use or homemade by baking or frying tortillas.
  • Tajin

Toppings

  • Iceberg lettuce, shredded
  • tomatoes, diced
  • radishes, sliced
  • salsa
  • sour cream
  • white onion, diced
  • cilantro, chopped fine
  • salsa verde
  • lime wedges
  • shredded mixed cheese, feta or cotija cheese

Instructions

  • Heat a large skillet over medium heat and add a drizzle of oil.
  • Add the ground pork to the skillet and cook, breaking it up with a spoon, until no longer pink and nicely browned all over.
  • Sprinkle in the spices: chili powder, cumin, paprika, garlic powder, onion powder, oregano and Aleppo pepper. Stir to coat the pork evenly. Add the water, taco sauce and a pinch of salt and pepper, stirring to combine. Reduce heat to a simmer and cook, stirring occasionally, until the liquid is gone.
  • Taste and adjust seasoning if needed.

Frying your Tostadas

  • Heat about 1-2 inches of cooking oil (canola or vegetable) in a heavy bottom skillet over medium heat until shimmering, about 350°-375° F.
  • Add corn tortillas one at a time and fry for about 30–60 seconds per side until golden and crisp.
  • Transfer to a paper towel-lined plate or baking sheet and sprinkle lightly with salt or Tajin while still warm.
  • Spoon the seasoned pork onto the tostadas and serve immediately with your favourite toppings and a lime wedge (to squeeze on top) while the tostadas are crisp.