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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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These tostadas are a great alternative to ground beef tacos. They have a delicious Tex-Mex flavor and are nutritious. I prefer to leave out the mushrooms. Hope you enjoy them! Ingredients:
1 1/4 lbs lean ground turkey |
1/2 cup chopped onion |
1 cup chopped green pepper |
2 garlic cloves, minced |
3/4 cup sliced fresh mushrooms |
1 (16 ounce) can kidney beans, rinsed and drained |
1 cup salsa |
1 (4 ounce) can chopped green chilies |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon salt |
4 drops hot pepper sauce |
1 1/2 cups reduced-fat mexican cheese blend |
1/2 cup frozen corn, thawed |
16 corn tostadas (5 inches) |
2 cups shredded lettuce |
1 cup chopped tomato |
1/2 cup minced fresh cilantro |
sour cream |
Directions:
1. Cook turkey over medium heat in a large nonstick skillet until no longer pink; drain.
2. Add onion, green pepper, and garlic; cook and stir for about 3 minutes or until onion is slightly tender.
3. Add mushrooms and cook 1 minute longer.
4. Stir in salsa, beans, chilies, chili powder, cumin, salt and hot sauce and cook for about 5 minutes.
5. Stir in cheese and corn and cook until heated through.
6. Assemble tostadas by spreading about 1/3 cup filling over shells. Top with whatever toppings you like.
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