Turkey and Bean Tostadas
Replacing iceberg lettuce with romaine lettuce is a wise decision since the darker green leaves of romaine are more nutritious.
Making cookies this holiday season? Check out these tips for making Christmas cookies.
Prep and Cook Time 20 minutes
Makes 6 servings
|6||(8-inch) flour tortillas|
|1||pound 93% lean ground turkey|
|1||can (15 ounces) chili beans in chili sauce|
|1/2||teaspoon chili powder|
|3||cups washed and shredded romaine lettuce|
|1||large tomato, chopped|
|1/4||cup chopped fresh cilantro|
|1/4||cup (1 ounce) shredded reduced-fat Monterey Jack cheese|
|1/2||cup reduced-fat sour cream (optional)|
- Preheat oven to 350°F. Place tortillas on baking sheets. Bake 7 minutes or until crisp. Place on individual plates.
- Heat large nonstick skillet over medium-high heat until hot. Add turkey. Cook and stir until turkey is browned; drain. Add beans and chili powder. Cook 5 minutes over medium heat. Divide turkey mixture evenly among tortillas. Top with remaining ingredients and sour cream, if desired.
|Serving Size:||1 tostada with toppings (without sour cream)|
|Saturated Fat||2 g|
|Total Fat||10 g|
|Calories from Fat||30 %|
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