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4 9-in. large flour tortillas
2 tsp vegetable oil, optional
1 small head romaine or iceberg lettuce
2 large tomatoes
1 kg lean ground turkey, or chicken
35 g taco seasoning mix
398-mL can tomato sauce
2 cups grated Monterey Jack, or cheddar
Place 1 tortilla on a paper towel. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until almost completely bubbly and crisp. Repeat with remaining tortillas, 1 at a time. Or, preheat oven to 350F (180C). Brush tortillas lightly with oil and place in a single layer on a baking sheet. Bake, uncovered, until crisp, about 12 to 15 minutes. Using a large knife, thinly shred lettuce. You should have about 8 cups. Seed and chop tomatoes.
Place turkey in a large non-stick frying pan set over medium-high heat. Cook, stirring often, breaking up meat, until it loses its pink color, about 10 to 12 minutes. Stir in seasoning mix. Cook for 1 minute, stirring often. Stir in tomato sauce. Heat, uncovered, stirring often, until bubbly and as thick as you like, about 3 minutes.
Place crisp tortillas on serving plates, then cover tortillas with shredded lettuce. Top lettuce with turkey mixture. Scatter tomatoes over turkey, then sprinkle with cheese. Serve immediately with a knife and fork.
Calories 922, Protein 64.9g, Carbohydrates 51.3g, Fat 50.6g.
A tostada is a cross between a burrito and a taco salad. A crisp tortilla, topped with Mexican seasoning, sauced ground turkey and cool vegetables, makes a hearty supper that looks attractive and tastes great.