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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. Ingredients:
1-1/4 pounds lean ground turkey |
1 medium green pepper, chopped |
1 small onion, chopped |
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:
1. In a large skillet, cook turkey, pepper, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking turkey into crumbles; drain. Stir in mushrooms; 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. Yield: 8 servings.
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