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
|% Daily Value|
|Total Fat||19 g||28%|
|Saturated Fat||7 g||36%|
|Dietary Fiber||7 g||27%|
|Vitamin C||41 mg||69%|
|Vitamin A||1288 iu||26%|
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.
Stir in undrained tomatoes, beans and seasoning mix; bring to a boil. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
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.
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