Crockpot Tostada
A Carolina mountain recipe for Crockpot Tostada.
MexicanTurkeyIntermediate300 minBy Northstar
Ingredients
Servings
4
- 0.8 lb ground turkey
- 1 eggplant, cubed
- 1 cup fresh or canned salsa
- 1 can tomato paste, 6−oz
- 0.3 cup chopped fresh parsley
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 pkg. frozen corn, thawed, 10−oz
- 0.5 cup plain lowfat yogurt
- 2 cup shredded lettuce
- 0.5 cup sliced ripe olives
- 0.5 cup low fat shredded cheese
- 4 pita rounds, halved, toasted
Instructions
- 1
Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin, oregano and corn in slow−cooker. Cover and cook on low 5 to 6 hours. Stir with a fork to break up large chunks of turkey. Spoon about 3/4 cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese. Crockpot Tostada 24
Tags
soupcarolinas-cooking