Ingredients
1-1/4 pounds lean ground turkey3/4 cup sliced fresh mushrooms1 medium green pepper, chopped1 small onion, chopped2 garlic cloves, minced1 can (16 ounces) kidney beans, rinsed and drained1 cup salsa1 can (4 ounces) chopped green chiles1 tablespoon chili powder1 teaspoon ground cumin1/2 teaspoon salt4 drops hot pepper sauce1-1/2 cups (6 ounces) reduced-fat Mexican cheese blend1/2 cup frozen corn, thawed16 tostada shells2 cups shredded lettuce1 cup chopped tomatoes1/4 cup minced fresh cilantro
Preparation
In 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.
Stir 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.
