Ingredients:
1 1/4 lbs lean ground turkey
1/2 cup chopped onions
1 cup chopped green peppers
2 garlic cloves, minced
3/4 cup sliced fresh mushrooms
1 (16 ounce) cans kidney beans, rinsed and drained
1 cup salsa
1 (4 ounce) cans 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 tomatoes
1/2 cup minced fresh cilantro
sour cream
Directions:
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.
Servings: 8
Time preparation: 20 min.
Time total: 20 min.