Turkey Tostadas with Cranberry Chipotle Sauce

 

1

cup fresh or frozen cranberries

1/4

cup packed brown sugar

1

tablespoon chopped chipotle chili and adobo sauce

1/2

cup water

1

tablespoon vegetable oil

4

cups shredded cooked turkey

1

tablespoon ground cumin

1

teaspoon dried oregano leaves

1/2

teaspoon chipotle chili powder

2

cups shredded lettuce

8

Old El Paso® tostada shells (from 4.5-oz box)

• 1 In 1-quart saucepan, heat Sauce ingredients to boiling over medium heat. Cook 10 to 15 minutes or until cranberries have popped and sauce has thickened.
• 2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Add turkey, cumin, oregano and chili powder; stir to mix. Cook 5 to 7 minutes or until turkey is thoroughly heated.
• 3 Heat refried beans as directed on can.
• 4 To assemble tostadas, spread each tostada shell with warm refried beans. Top with turkey, lettuce and sauce.