Tangy Turkey Tostadas
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
Can you freeze Tangy Turkey Tostadas?
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.
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 chiles
- 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
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1In 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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2Stir 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.
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