TURKEY-CORNBREAD TOSTADAS

Turkey-Cornbread Tostadas image

Yummy baked cornbread rounds replace tortilla shells for a unique spin on a Mexican favorite.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 1/4 cups Original Bisquick™ mix
1/2 cup cornmeal
1/2 cup milk
1 lb lean ground turkey
1 package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix
2/3 cup water
1/2 cup finely shredded Mexican cheese blend (2 oz)
1 cup shredded lettuce
1/4 cup sour cream
1/4 cup Old El Paso™ taco sauce

Steps:

Heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cornmeal and milk until soft dough forms. Drop dough into 4 mounds on cookie sheet. Pat each mound into 5-inch round, using fingers coated in Bisquick mix; pinch edges to form 1/4-inch rim. Prick bottoms with fork.
Bake 8 to 10 minutes or until golden brown. Place on individual serving plates.
Meanwhile, in 10-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning mix and water. Cook uncovered about 5 minutes, stirring occasionally, until thick and bubbly. Spoon turkey mixture onto baked rounds. Top with cheese, lettuce, sour cream and taco sauce.

Nutrition Facts : Calories 510, Carbohydrate 50 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 4 g, TransFat 2 g