Mexican Ground Turkey Tostada A1 Recipes

CRISPY GROUND TURKEY TOSTADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl.
• Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled, at least 20 minutes.
• Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
• Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
• Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
• Stir the lime zest, 1/2 the cilantro, onion powder, and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl.
• Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water, taco seasoning, and chili powder. Cook until water has evaporated, about 4 minutes.
• Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.

MEXICAN GROUND TURKEY TOSTADA #A1

Steps:

• • Heat enough oil over medium high and fry tortillas in batches until golden crisp about 3 to 5 minutes per side. Drain on paper towels and set aside.
• • In the meantime heat 1 tablespoon of oil in a large skillet over medium and add turkey. Cook until browned about 8 to 10 minutes, drain and set aside. To same skillet add onion and cook until just tender about 5 minutes. Return turkey to skillet along with A1 Original Sauce and water and cook another 10 minutes until liquid is almost gone.
• • In a medium bowl combine beans, corn, Mexican oregano, garlic powder and onion powder; mix well.
• • Build tostadas by evenly smearing tortillas with beans and sour cream, then top with meat, cheese, avocado, tomato and cilantro.

TANGY TURKEY TOSTADAS

Steps:

• In a large skillet, cook turkey, mushrooms, pepper and onion over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking turkey into crumbles; drain. Stir in garlic; cook 1 minute longer., Stir in beans, salsa, green chilies, chili powder, cumin, salt and pepper sauce. Cook, uncovered, 4-5 minutes or until heated through. Add cheese and corn; heat through. Spread about 1/3 cup filling over each tostada shell. Sprinkle with lettuce, tomatoes and cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on tostada shells with toppings.