INGREDIENTS
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)
PREPARATION:
- 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.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1 tostada with toppings (without sour cream)
Calories from Fat
30 %
Protein
19 g
Fiber
2 g
Carbohydrate
34 g
Cholesterol
30 mg
Saturated Fat
2 g
Total Fat
10 g
Calories
288
Sodium
494 mg
DIETARY EXCHANGE:
Starch
2
Vegetable
1
Meat
2
