1 tablespoon 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.
You may also like recipes
Login to your Ready Set Eat AccountLog in with Facebook Log in with Google
Don't have an account?
Create one for a personalized experience!
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.