Crockpot Tostada
A Carolina mountain recipe for Crockpot Tostada.
MexicanTurkeyIntermediate300 minBy Northstar
Ingredients
Servings
4
- 3/4 pound ground turkey
- 1 eggplant, cubed
- 1 cup fresh or canned salsa
- 1 (6−oz) can tomato paste
- 1/4 cup chopped fresh parsley
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (10−oz) pkg. frozen corn, thawed
- 1/2 cup plain lowfat yogurt
- 2 cups shredded lettuce
- 1/2 cup sliced ripe olives
- 1/2 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.
- 2
Cover and cook on low 5 to 6 hours.
- 3
Stir with a fork to break up large chunks of turkey.
- 4
Spoon about 3/4 cup cooked turkey mixture on each pita half.
- 5
Top with yogurt, lettuce, olives and cheese.
Tags
soupmexicancarolinas-cooking