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Tangy Turkey Tostadas

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.
8 ServingsPrep/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
© Taste of Home 2009 Tasteofhome Logo

2 of 2

Tangy Turkey Tostadas (continued)

Directions (continued)

  • 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.
© Taste of Home 2009 Tasteofhome Logo