This is one of the best tex-mex dishes i’ve ever created… crunchy toastada coupled with delicious toppings!
- 1 tbs olive oil
- 1/2 medium onion, chopped fine
- 1 large clove garlic, grated
- 1 lb ground turkey
- 1 cup low sodium chicken broth
- 1 (15 oz.) can crushed tomatoes
- 1 (15 oz.) can pinto beans
- 1 tbs minced canned chipotle chile in sauce
- 1-2 tbs coconut sugar
- 1/2 tsp dried oregano
- 8 (6 inch) corn tortillas
- Vegetable oil spray
Preheat oven to 450 F. Spray your tortillas (front and back) with the vegetable oil spray. Spread tortillas over a parchment line baking sheet. Bake for 7 minutes, rotating half way through.
In a large, deep skillet, heat the 1 tbs olive oil on medium high. Add the onion and cook until translucent – about 3 minutes. Add the grated garlic and stir until fragrant – 30 seconds. Add the ground turkey and with a large wooden spoon, break up the meat until no longer pink. Season with salt and pepper to taste. Stir in the broth, tomatoes, beans, chipotle, sugar and oregano, and bring to a boil…. lower heat to a simmer and cook form approximately 7 minutes OR until almost all liquid has evaporated. Don’t forget to taste and adjust seasonings, if necessary. Spoon turkey mixture onto baked tostadas and serve immediately (or else the tostadas will get soggy).
Optional Toppings: Shredded Mexi Blend Cheese, Sour Cream, Greek Yogurt, Sliced Scallions, Sliced Avocado
Yields 4 servings.