Tangy Turkey Tostadas
Light & Tasty
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My husband and I have busy schedules, so I often turn to this nutritious variation on fast-food tacos. They're so tasty and easy to make. I serve them with a tossed green salad and Spanish rice.
SERVINGS: 8
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1-1/4 pounds lean ground turkey
- 1/2 cup chopped onion
- 1 cup chopped green pepper
- 2 garlic cloves, minced
- 3/4 cup sliced fresh mushrooms
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 cup salsa
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 4 drops hot pepper sauce
- 1-1/2 cups (6 ounces) reduced-fat Mexican cheese blend
- 1/2 cup frozen corn, thawed
- 16 corn tostadas (5 inches)
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 1/4 cup minced fresh cilantro
Directions:
In a large skillet, cook turkey over medium heat until no longer pink; drain. Add the onion, green pepper and garlic. Cook and stir for 3 minutes or until onion is tender. Stir in the mushrooms; cook 1 minute longer. Stir in the beans, salsa, chilies, chili powder, cumin, salt and hot pepper sauce. Cook for 5 minutes or until heated through. Stir in cheese and corn; heat through. Spread about 1/3 cup filling on each tostada shell. Sprinkle with lettuce, tomatoes and cilantro. Yield: 8 servings.