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Prep 15min
Total30min
Servings4
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Ingredients
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
Tostadas
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
tostada shells from 1 box (4.5 oz) Old El Paso™ Tostada Shells (12 Count)
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Steps
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.
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Leftover cooked chicken can be substituted for the turkey in this recipe.
Recipe can easily be doubled or tripled.
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Nutrition Facts are not available for this recipe
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