Turkey-Cornbread Tostadas

1 1/4 cups (300 mL) Bisquick* Mix

1/2 cup (125 mL) cornmeal

1/2 cup (125 mL) milk

1 lb (500 g) lean ground turkey

1 pouch Old El Paso* Taco Seasoning Mix

2/3 cup (150 mL) water

1/2 cup (125 mL) finely shredded Mexican cheese blend

1 cup (250 mL) shredded lettuce

1/4 cup (50 mL) sour cream

1/4 cup (50 mL) Old El Paso* Taco Sauce

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1

Heat oven to 425ºF. Spray baking sheet with nonstick cooking spray. In medium bowl, stir Bisquick mix, cornmeal and milk until soft dough forms. Drop dough into 4 mounds on baking 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.
2

Bake 8 to 10 minutes or until golden brown. Place on individual serving plates.
3

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.