1-1/4 pounds lean ground turkey
1/2 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
3/4 cup sliced fresh mushrooms (skipped)
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 (used regular)
1/2 cup frozen corn, thawed
16 tostada shells
2 cups shredded lettuce
1 cup chopped tomatoes
1/4 cup minced fresh cilantro
In a large skillet, cook turkey over medium heat until no longer pink; drain. Add the green pepper, onion and garlic. Cook and stir for 3 minutes or until onion is tender. Stir in the mushrooms; cook 1 minute longer.
Stir in the beans, salsa, chilies, chili powder, cumin, salt and pepper sauce. Cook for 5 minutes or until heated through. Add cheese and corn; heat through.
Yield: 8 servings.
This tasted really good as taco salads. I am just bummed that the store didn't have the shells. We live in an area that you can easily get "Mexican ingredients".