©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Tangy Turkey Tostada

So I picked this recipe from my Taste of Home Southwest magazine.  I subbed 1 pound of ground beef for the turkey.  I asked Marcel to pick up the tostada shells on the way home.  Well.....he called from the store and they didn't have any and wanted to know if he should buy the tostada bowls, there are 4 bowls in the package for $7.00!  What?????  Are you kidding me?????  Think I said no freaking way and just to pick up some tortilla chips and we will have taco salads.

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".

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