1 package (about 1 pound) Honeysuckle White® or Shady Brook Farms® 99% Fat Free Ground Breast of Turkey
1 (8-ounce) can tomato sauce
2 tablespoons lime juice
1 tablespoon chili powder
8 (5-inch) tostada shells
4 cups shredded cabbage or pre-cut cole slaw
1 teaspoon peanut or olive oil
2 tablespoons roughly chopped cilantro
4 plum tomatoes (about 1 cup), chopped
1.Preheat oven to 325°.
2.In a medium skillet, combine turkey, tomato sauce and chili powder. Simmer over medium heat, breaking up meat with a spoon. Cook about 5-7 minutes, or until turkey is cooked to 165° using a meat thermometer.
3.Meanwhile, bake tostada shells in oven until crisp, about 6 minutes.
4.In a bowl, toss cabbage with lime juice, oil and cilantro.
5.Place a layer of turkey mixture on each tostada. Top with cabbage mixture and sprinkle with tomatoes. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.
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