Chili Tostadas

Ingredients:

• 1 tablespoon Pure Wesson® 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

Directions

1. 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.
2. Stir in undrained tomatoes, beans and seasoning mix; bring to a boil. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
3. 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.

Nutritional Information:

6 servings (1 tostada each) Calories 421; Total Fat 19 g(Saturated Fat 7 g); Cholesterol 79 mg; Sodium 959 mg; Carbohydrate 32 g; (Dietary Fiber 7 g, Sugars 9 g); Protein 27 g; Percent Daily Values*: Vitamin A 26%; Vitamin C 69%; Calcium 24%; Iron 19%

* Percent Daily Values are based on a 2,000 calorie diet.