Tangy Turkey Tostadas 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 Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Tangy Turkey Tostadas cont. 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 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 Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Tangy Turkey Tostadas filling on each tostada shell. Sprinkle with lettuce, tomatoes and cilantro. Yield: 8 servings. Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008