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Neapolitan Tostada
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3/4 lb ground turkey
1 eggplant,cubed
1 cup salsa
1 6 oz can tomato paste
1/4 cup fresh parsley, chopped
1 tbl chili powder
1 tsp ground cumin
1 tsp fried oregano
1 10 oz pkg frozen corn, thawed
4 Pita rounds,halved and toasted
1/2 cup Yogurt
2 cups lettuce, shredded
1/2 cup olives,sliced
1/2 cup Cheddar cheese, shredded
Combine turkey, eggplant, salsa, tomato paste,parsley, chili powder, cumin, oregano and corn in slow cooker. Cover and cook on low 5 to 6 hours. Stir with a fork to break up large chunks of turkey. Spoon about 3/4 cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.
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