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Tangy Turkey Tostadas

From Statesboro Market2Go

<p>This easy to prepare recipe is a tasty way to enjoy your veggies! This recipe can also be frozen and enjoyed later. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 8

1 1/4 pounds Ground turkey
3/4 cup Fresh mushrooms (sliced)
1 Bell pepper (chopped)
1 small Onion (chopped)
2 cloves Garlic (minced)
16 ounces Kidney beans
1 cup Salsa
4 ounces Chilies (chopped)
1 tablespoon Chili powder
1 teaspoon Ground cumin
1/2 teaspoon Salt
4 drops Hot sauce (or to preference)
1 1/2 cups Mexican cheese blend
1/2 cup Corn
16 Tostada shells
2 cups Lettuce (shredded) for topping
1 cup Tomatoes (chopped) for topping
1/4 cup Fresh cilantro (minced) for topping

Step by Step Instructions
  1. Cook the turkey, mushrooms, bell pepper and onion in a skillet for 6 to 8 minutes over medium heat. Stir in the garlic and cook for 1 minute more.
  2. Stir in the kidney beans, salsa, green chilies, chili powder, cumin, salt and hot sauce. Cook uncovered for 4 to 5 minutes. Add the cheese and corn and give them a minute or two to cook through.
  3. Spread 1/3 cup of turkey & vegetable mixture over each tostada shell and top with lettuce, tomatoes, and cilantro.