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Tangy Turkey Tostadas Recipe

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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.

This recipe is:

Healthy

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8 Servings
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 tostada shells
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 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 the lettuce, tomatoes and cilantro. Yield: 8 servings.

Nutrition Facts: 2 tostadas equals 391 calories, 18 g fat (6 g saturated fat), 79 mg cholesterol, 835 mg sodium, 31 g carbohydrate, 7 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Tangy Turkey Tostadas published in Light & Tasty June/July 2004, p29

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