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