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Turkey-Cornbread Tostadas

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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Aug 5, 2010
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Ingredients

  • 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

Steps

  • 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.

Expert Tips

  • Tip 1
    Serve-With: Serve with your favourite Old El Paso* salsa to kick up the flavour a notch.

Nutrition Information

No nutrition information available for this recipe
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