Scrambled Egg Tostadas
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Eggs||8 , slightly beaten|
|Sour cream||8 Ounce, divided (Any Commercial Brand)|
|Monterey jack cheese||2 Ounce, shredded|
|Mild taco sauce||2 Tablespoon (Any Commercial Brand)|
|Garlic salt||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Tostadas||6 (Any Commercial Brand)|
|Shredded lettuce||2 Cup (32 tbs)|
|Tomato||1 Large, chopped|
|Green pepper||1 Medium, chopped|
|Sliced ripe olives||3 Tablespoon|
Saute onion in butter in a large skillet until tender.
Combine eggs, 1/2 cup sour cream, cheese, 2 tablespoons taco sauce, garlic salt, and cumin, mixing well, pour over onion in skillet.
Cook egg mixture over medium heat, stirring often, until eggs are firm but still moist.
Set aside, and keep warm.
Bake tostadas according to package directions.
Place tostadas on serving plates, top with lettuce, egg mixture, tomato, green pepper, remaining 1/2 cup sour cream, and olives.
Serve immediately with additional taco sauce, if desired.