Tangy Turkey Tostadas

Ingredients

• 1-1/4 pounds lean ground turkey
• 3/4 cup sliced fresh mushrooms
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can pinto beans, rinsed and drained
• 1 cup salsa
• 1 4-ounce can chopped green chilies
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 4 drops hot pepper sauce
• 1-1/2 cups Mexican cheese blend
• 1/2 cup frozen corn, thawed
• 16 tostada shells
• 2 cups shredded lettuce
• 1 cup chopped tomatoes
• 1/4 cup minced fresh cilantro

Directions

1. In a large skillet, cook turkey, mushrooms, pepper and onion over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking turkey into crumbles; drain. Stir in garlic; cook 1 minute longer.
2. Stir in beans, salsa, green chilies, chili powder, cumin, salt and pepper sauce. Cook, uncovered, 4-5 minutes or until heated through.
3. Add cheese and corn; heat through. Spread about 1/3 cup filling over each tostada shell. Sprinkle with lettuce, tomatoes, and cilantro.

(8 servings)