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1
Tbs |
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vegetable oil |
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1
large |
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onion, chopped |
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3
cloves |
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garlic, chopped |
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2
lbs |
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lean
ground turkey |
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1
Tbs |
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chili powder |
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2
tsp |
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ground cumin |
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1
tsp |
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coriander |
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1
small |
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can
tomato paste |
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1
cup |
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water |
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salt
to taste |
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6
medium |
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flour tortillas |
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vegetable oil |
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refried beans |
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1
medium |
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head
iceberg lettuce, shredded |
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1/3
cup |
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shredded sharp cheddar cheese |
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2
medium |
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tomatoes, peeled, cored and cut into
wedges |
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½
cup |
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sliced black olives |
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½
cup |
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jarred tomato salsa |
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guacamole |
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½
cup |
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sour
cream |
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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. |
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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. |
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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. |
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Servings: 6 |
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Cooking Tips |
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*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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Recipe Source |
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Cooking Light |
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