Crockpot Tostada

Recipe: Crockpot Tostada

Ingredients:

  • 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. Stir with a fork to break up large chunks of turkey.
  3. Spoon about 3/4 cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)