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–+ servings

Skinny Tostadas with Baked Tortilla Shells

Skinny Tostadas with Baked Tortilla Shells

Ingredients
  

  • Olive oil cooking spray or your favorite
  • 6 corn tortillas, (6-inches each), I used Mission
  • 1 pound 99% fat-free ground turkey
  • 1 cup onions, chopped
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, from the cob or frozen and defrosted
  • 1 packet (1.25 oz.) taco seasoning, I like Lawry’s, or, for gluten-free, use McCormick’s
  • ⅓ cup water
  • 6 cups romaine lettuce, chopped
  • 1 cup tomato, chopped
  • 6 tablespoons skinny ranch or skinny thousand island dressing

Instructions
 

  • Create tostada shells: Preheat oven to 400 degrees. First wrap 4 tortillas in a damp paper towel. Heat in microwave for 10-20 seconds to soften. Coat each tortilla on both sides with cooking spray. Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl.” Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 12-15 minutes. Transfer to a wire rack or plate to cool. Repeat with the remaining 2 tortillas.
    Baked tostada shells
  • To make turkey filling: In a large, nonstick pan over medium-high heat. add ground turkey and onions. Brown while continuing to break up turkey into a crumble. Once browned, add beans, corn, taco seasoning, and water. Stir until mixture comes to a boil. Reduce heat to low and simmer uncovered for 10 minutes.
  • To make each tostada: Fill each shell with about ¾ cup turkey meat. Top each with 1 cup lettuce and chopped tomatoes. Drizzle each with 1 tablespoon skinny ranch or Thousand Island dressing.

Nutrition

Serving: 1tostadaCalories: 255kcalCarbohydrates: 35gProtein: 25gFat: 3gSodium: 456mgFiber: 5gSugar: 4gBlue Smart Points: 3Green Smart Points: 3Plus Points: 6