Turkey Tostadas
These delicious tostadas are meant to be eaten with a fork and knife.
Foto: RecipeGirlIngredients
- 1 tablespoon vegetable or canola oil
- ½ large onion, (chopped)
- 3 medium garlic cloves, (chopped)
- 20 ounces (1¼ pounds) lean ground turkey
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- One 6-ounce can tomato paste
- 1 cup water
- salt, (to taste)
- 6 medium flour tortillas ((use corn, if gluten-free))
- One and a half 15-ounce cans refried beans, (warmed-up)
- 1 medium head iceberg lettuce, (chopped)
- ¾ cup shredded cheddar or cheddar/jack cheese
- ¾ cup grape or cherry tomatoes, (halved)
- ½ cup sliced black olives
- guacamole, sour cream, and salsa, for serving ((as desired))
Steps
Heat the oil in a large nonstick skillet. Add the onion and garlic and crumble in the turkey. Stir-fry over moderate heat until the turkey is no longer pink, about 6 minutes.
Mix in the chili powder, cumin, coriander, tomato paste, water and salt. Bring to a simmer and keep warm.
Put the oven on "broil" setting. Place the tortillas on the middle rack in the oven and heat until they begin to brown and get a little bit crispy, then flip and heat the other side too. Watch closely, so you don't burn them! Remove from the oven.
Spread the heated tortillas with warmed refried beans. Sprinkle lettuce on the beans; top with the warmed turkey mixture and sprinkle with cheese. Sprinkle tomatoes and black olives on top.
Top with salsa, guacamole and sour cream, as desired.
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