University of Illinois Extension
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Pineapple Tostadas
Total : 50 min Prep : 15 min


  • 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


  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 
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: