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.
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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