Tangy Turkey Tostadas Food

TURKEY TOSTADAS

Steps:

• 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.

TURKEY TOSTADAS

Steps:

• Preheat the oven to 350˚ F. Lay the tostadas on a rimmed baking sheet and bake until toasted, about 5 minutes. Sprinkle with the chile-lime seasoning while still warm; set aside.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the carrot, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the carrot is lightly browned, about 3 minutes.
• Add the turkey and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Clear a space in the middle of the skillet and add the tomato paste, chili powder and cumin. Cook the paste mixture, stirring, until a shade darker, about 30 seconds, then stir the mixture into the turkey. Cook until well coated, about 1 more minute. Add 1/4 cup water and cook until saucy, about 1 minute. Remove from the heat and season with salt and pepper.
• Spread the sour cream on the tostadas, then add the turkey. Top with lettuce, tomato, avocado and cheese.

SPICY TURKEY TOSTADAS

Steps:

• 1.Preheat oven to 325°.
• 2.In a medium skillet, combine turkey, tomato sauce and chili powder. Simmer over medium heat, breaking up meat with a spoon. Cook about 5-7 minutes, or until turkey is cooked to 165° using a meat thermometer.
• 3.Meanwhile, bake tostada shells in oven until crisp, about 6 minutes.
• 4.In a bowl, toss cabbage with lime juice, oil and cilantro.
• 5.Place a layer of turkey mixture on each tostada. Top with cabbage mixture and sprinkle with tomatoes. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

CRISPY TURKEY TOSTADAS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 375°F.
• Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
• Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
• Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
• To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.

CRISPY TURKEY TOSTADAS

Steps:

• Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think-crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapenos, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.;
• Position racks in the upper and lower thirds of the oven; preheat to 375degreesF. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.
• NUTRITION INFORMATION: Per serving: 397 calories; 15 g fat (5 g sat, 7 g mono); 86 mg cholesterol; 34 g carbohydrate; 33 g protein; 8 g fiber; 621 mg sodium; 709 mg potassium. Nutrition bonus: Calcium, Magnesium, Potassium, Vitamin A & Vitamin C (20% daily value), Iron (15% dv). 2 Carbohydrate Servings Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat, 1 1/2 fat
• TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris;