Healthier Mexican Tostadas

Time :25

Yield :8 servings

Recipe Background

Lighten things up with this delicious twist! Healthier Mexican Tostadas are packed with lean ground turkey and all the expected yummy flavors! Yes, all the Mexican spices party with this mixture of beloved protein, fresh mushrooms, sweet corn, and kidney beans all atop crunchy tostada that's stacked with nonstop gusto! Fresh lettuce, tomatoes, and cilantro take Healthier Mexican Tostadas over the finish line to a satisfying, guilt-free meal! Let this one help lighten the load!

Ingredients

For the tostadas:

1 1/4 pounds lean ground turkey
3/4 cup fresh mushrooms sliced
1 medium green bell pepper chopped
1 small onion chopped
2 cloves garlic minced
1 (16-ounce) can kidney beans rinsed and drained
1 cup salsa
1 (4-ounce) can green chiles chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
4 drops hot pepper sauce
1 1/2 cups reduced-fat Mexican-blend cheese
1/2 cup frozen corn thawed
16 tostada shells

For topping:

2 cups lettuce shredded
1 cup tomatoes chopped
1/4 cup fresh cilantro minced

Directions

In a large skillet over medium-high heat, add the turkey, the mushrooms, the bell pepper, and the onion and cook, while crumbling the meat, until the turkey is no longer pink and the vegetables are tender, about 6-8 minutes. Drain the excess grease.
Add the garlic to the turkey mixture and cook, about 1 minute.
Add the kidney beans, the salsa, the green chiles and their juices, the chili powder, the cumin, the salt, and the hot pepper sauce to the turkey mixture and cook until it is heated through, about 4-5 minutes.
Add the cheese and the corn to the turkey mixture and cook until it is heat through.
Spread about 1/3 cup of the turkey mixture over each of the tostada shells.
Serve the tostadas topped with the lettuce, the tomatoes, and the cilantro.