| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Poultry, Mexican |
6 |
Servings |
INGREDIENTS
| 6 |
|
(6 in.) Flour Tortillas |
| 1/2 |
lb |
Ground Turkey |
| 1/4 |
c |
Minced Onion |
| 2 |
cl |
Garlic Minced |
| 1 |
|
Jalapeno Pepper, Seeded & |
|
|
Minced |
| 1 |
cn |
(8 Oz.) Tomato Sauce |
| 1 |
ts |
Dried Oregano |
| 1/2 |
ts |
Thyme |
|
|
Dash Of Hot Sauce |
| 1/4 |
c |
+ 2 t. Mozzarella Cheese |
|
|
(1 1/2 Oz.) |
| 1/4 |
|
C +2 T. Plain Low Fat Yogurt |
INSTRUCTIONS
Place Tortillas On A Baking Sheet, Bake At 350 F. For 7 To 10 Min. OR Until
Crisp. Set Aside. Combine Turkey, Onion, Garlic & Jalapeno Pepper in A
Large Skillet Coated With Cooking Spray; Cook Over Medium Heat Until Meat
Is No Longer Pink, Stirring To Crumble Meat. Add Tomato Sauce, Oregano,
Thyme & Hot Sauce; Stir Well. Simmer 10 Min. OR Until Thickened. Spread
About 1/3 C. Turkey & Tomato Sauce Mixture Over Each Reserved Tortilla;
Spinkle Each With 1 T. Mozzarella Cheese. Broil 8 Inches From Heat Until
Cheese Melts. Top Each Tostada With 1 T. Lowfat Yogurt. Garnish With
Jalapeno Pepper Slices If Desired.
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