Ingredients
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1 1/4 lbs lean ground turkey
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1/2 cup chopped onion
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1 cup chopped green pepper
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2 garlic cloves, minced
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3/4 cup sliced fresh mushrooms
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1 (16 ounce) can kidney beans, rinsed and drained
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1 cup salsa
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1 (4 ounce) can chopped green chilies
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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 reduced-fat Mexican cheese blend
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1/2 cup frozen corn, thawed
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16 corn tostadas (5 inches)
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1 cup chopped tomato
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1/2 cup minced fresh cilantro
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2 cups shredded lettuce
Instructions
- Cook turkey over medium heat in a large nonstick skillet until no longer pink; drain.
- Add onion, green pepper, and garlic; cook and stir for about 3 minutes or until onion is slightly tender.
- Add mushrooms and cook 1 minute longer.
- Stir in salsa, beans, chilies, chili powder, cumin, salt and hot sauce and cook for about 5 minutes.
- Stir in cheese and corn and cook until heated through.
- Assemble tostadas by spreading about 1/3 cup filling over shells. Top with whatever toppings you like.