Chili Tostadas
Minutes Prep Time: 45
Minutes Total Time: 45
Servings: 6
Difficulty: easy
Minutes Prep Time: 45
Minutes Total Time: 45
Servings: 6
Difficulty: easy
1 tablespoon vegetable oil
1 pkg (20 oz each) lean ground turkey
1-1/2 cups chopped green bell pepper (about 1-1/2 med peppers)
1 large onion, chopped (1 large = 1 cup)
1 clove garlic, minced
2 cans (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (16 oz each) dark red kidney beans, drained, rinsed
1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
3 cups shredded lettuce
6 tostada shells
3/4 cup shredded Cheddar cheese
6 tablespoons shredded Monterey Jack cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 241 mg | 24% |
Carbohydrate | 33 g | 11% |
Cholesterol | 78 mg | 26% |
Total Fat | 19 g | 28% |
Iron | 3 mg | 19% |
Calories | 421 kcal | 21% |
Sodium | 949 mg | 40% |
Protein | 27 g | 54% |
Saturated Fat | 7 g | 34% |
Sugars | 9 g | 1% |
Vitamin C | 41 mg | 69% |
Heat oil in extra-large skillet over medium-high heat. Add turkey, bell pepper, onion and garlic; cook 7 minutes or until turkey is crumbled and no longer pink, stirring occasionally.
Stir in undrained tomatoes, beans and seasoning mix; bring to a boil. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
Place 1/2 cup lettuce on each tostada shell; top each with 3/4 cup turkey mixture, 2 tablespoons Cheddar cheese and 1 tablespoon Monterey Jack cheese.
Chili Tostadas