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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
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

Printed from tasteofhome.com Sep 6, 2008

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Tangy Turkey Tostadas cont.

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.