1 Tbs vegetable oil
1 large onion, chopped
3 cloves garlic, chopped
2 lbs lean ground turkey
1 Tbs chili powder
2 tsp ground cumin
1 tsp coriander
1 small can tomato paste
1 cup water
salt to taste
6 medium flour tortillas
1 medium head iceberg lettuce, shredded
1/3 cup shredded sharp cheddar cheese
2 medium tomatoes, peeled, cored and cut into wedges
½ cup sliced black olives
½ cup jarred tomato salsa
½ cup sour cream
1. Heat oil in a large nonstick skillet. Add onion and garlic and crumble in turkey. Stir-fry over moderate heat until turkey is no longer pink, about 6 minutes. Mix in chili powder, cumin, coriander, tomato paste, water and salt. Bring to a simmer and keep hot.
2. To make a tortilla bowl for the tostada: Quickly fry the flour tortillas in 1″ of vegetable oil until soft. Transfer immediately to an inverted bowl and press down to shape.
3. Spread the bottom of the tortilla bowl with heated refried beans. Divide lettuce among bowls. Top with hot turkey mixture and sprinkle with cheese. Divide tomato wedges and black olives over salad. Top with salsa, guacamole and sour cream.
*Also on this site are recipes for guacamole, salsa and refried black beans, if you are interested in making everything homemade.
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