Cooking Directions

• Cook the sausage in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
• Stir the canned tomatoes, picante sauce and cumin in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes or until the sausage is cooked through.
• Place the tortillas on a 14-inch pizza pan or large baking sheet, overlapping to form a 14-inch round. Spread the sausage mixture over the tortillas to within 1/2-inch of the edge. Bake at 350°F. for 25 minutes.
• Top the sausage mixture with the cheese. Bake for 5 minutes or until the cheese is melted. Top with the lettuce, chopped tomato and sliced black olives, if desired. Cut the tostada into 8 wedges. Serve with additional picante sauce, if desired.

Ingredients

• 0.5 pound Italian pork sausage, casing removed
• 1 can (about 14.5 ounces) whole peeled tomatoes, drained and cut up
• 0.75 cup Pace® Picante Sauce
• 1 teaspoon cumin
• 12 (6-inch) corn tortilla
• 4 ounces shredded Monterey Jack cheese (about 1 cup)
• 2 cups shredded iceberg lettuce
• 1 medium tomato, chopped (about 1 cup)