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Acapulco Tostadas-001-cropped 1000x383

 

Ingredients

1 tbsp. + extra for frying vegetable oil
3/4 pound lean ground turkey
1/2 cup onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1/4 teaspoon salt
2 firm medium DOLE® Banana(s)
5 (6-in.) flat corn tostada shells
2 to 3 cup iceberg lettuce, shredded
1 large tomato, chopped
1 cup shredded Mexican cheese blend
1/2 cup guacamole
salsa, if desired
INGREDIENTS1 tbsp. vegetable oil

3/4 lb. lean ground turkey

1/2 cup chopped onion

1 large clove garlic, minced

1 tbsp. chili powder

1/4 tsp. salt.

2 firm, medium DOLE Banana(s)

DIRECTIONHeat oil in skillet. Add turkey, onion, garlic, chili powder and salt. Sauté about 5 minutes, just until meat is no longer pink. Peel banana; halve lengthwise and slice crosswise.

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INGREDIENTS5 (6-inch) flat corn tostada shells

2 to 3 cups shredded iceberg lettuce

1 large tomato, chopped

1 cup shredded Mexican cheese blend

1/2 cup guacamole

Salsa, if desired

DIRECTIONAdd to meat mixture and cook until heated through. Keep warm. Place each tostada shell on individual serving plates. Add lettuce and cover with meat mixture. Top with tomato and cheese. Garnish each with guacamole and salsa, if desired. 

Soruce: http://www.dole.com/Recipes/Acapulco-Tostada 

 

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