Tangy Turkey Tostadas
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings.
I'm a health fitness specialist and personal trainer, so I know how important it is to make smart food choices to fuel my day. These fast and filling tostadas are packed with lean protein, fiber and a good dose of veggies. Have them any night of the week. —Julie Huntington, Memphis, Tennessee
Ingredients
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1-1/4 pounds lean ground turkey
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3/4 cup sliced fresh mushrooms
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1 medium green pepper, chopped
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1 small onion, chopped
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2 garlic cloves, minced
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1 can (16 ounces) kidney beans, rinsed and drained
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1 cup salsa
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1 can (4 ounces) chopped green chiles
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1/2 teaspoon salt
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4 drops hot pepper sauce
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1-1/2 cups (6 ounces) reduced-fat Mexican cheese blend
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1/2 cup frozen corn, thawed
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16 tostada shells
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2 cups shredded lettuce
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1 cup chopped tomatoes
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1/4 cup minced fresh cilantro
Directions
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1.
In a large skillet, cook turkey, mushrooms, pepper and onion over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking turkey into crumbles; drain. Stir in garlic; cook 1 minute longer.
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2.
Stir in beans, salsa, green chiles, chili powder, cumin, salt and pepper sauce. Cook, uncovered, 4-5 minutes or until heated through. Add cheese and corn; heat through. Spread about 1/3 cup filling over each tostada shell. Sprinkle with lettuce, tomatoes and cilantro.
Nutrition Facts
2 tostadas: 356 calories, 15g fat (5g saturated fat), 71mg cholesterol, 739mg sodium, 32g carbohydrate (4g sugars, 5g fiber), 25g protein.
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