Tangy Turkey Tostadas

Name: Tangy Turkey Tostadas
Ingredients: 1-1/4 pounds lean ground turkey; 3/4 cup sliced fresh mushrooms; 1 medium green pepper, chopped; 1 small onion, chopped; 2 garlic cloves, minced; 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

18 ingredients

2 steps

Ingredients

1-1/4 pounds lean ground turkey
3/4 cup sliced fresh mushrooms
1 medium green pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
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

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.
2

Stir in beans, salsa, green chilies, 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. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on tostada shells with toppings.