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1
Seasoned Tostadas:
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Preheat oven to 400 degrees. Lightly brush Corn Tortillas on each side with Olive Oil and place on two baking sheets (4 on each). Season with Salt, Pepper, and Onion Powder. Bake in oven for 5 minutes, then flip the tortillas, season other side, and bake for another 5 minutes (until crispy and golden brown). Remove from oven and set aside.
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Sloppy Jose Topping:
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Preheat a large frying pan. Add 1 tablespoon Olive Oil and heat for another minute. Add the Sausage, pepper, onion powder, and garlic powder and cook until nicely browned. Remove sausage from pan with a slotted spoon and set aside to drain on a paper towel.
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5
Add 1 tablespoon of Olive Oil to the pan and heat. When pan is heated, add chopped onion, set heat on medium, cover and cook for 10 minutes, stirring occasionally until onions are translucent. Add chopped garlic and cook for 1 minute, stirring frequently. Return sausage to pan and mix with onion mixture. Stir in 1 24 oz jar of Ragu Garden Combination sauce. Add Cumin, Cinnamon, Cocoa, and Soy Sauce and bring to a simmer. Simmer for 15 minutes stirring occasionally.
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6
To assemble: place 2 tostadas on each of 4 plates. Divide contents of pan evenly onto each tostada. Divide avocado evenly and arrange on top of meat, squeeze 1/4 of lime over each each, top with crumbled queso fresco, and chopped cilantro. Serve immediately.
