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Crockpot Neopolitan Tostada

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A tantalizing crockpot dish made with ground turkey, salsa, eggplant and delicious corn.

YIELD

8 servings

PREP

30 min

COOK

5 hrs

READY

5 hrs

Ingredients

¾ 340.2
POUNDS G TURKEY
ground
1 1
EACH EACH EGGPLANT
cubed *
1 237
CUP ML SALSA
6 173.4
OUNCES ML/G TOMATO PASTE
¼ 59
CUP ML PARSLEY LEAVES
fresh, chopped
1 15
TABLESPOON ML CHILI POWDER
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML OREGANO
10 289
OUNCES ML/G CORN
frozen
4 4
EACH EACH PITA BREAD ROUNDS
halved and toasted *
½ 118
CUP ML YOGURT, PLAIN
2 473
CUPS ML LETTUCE
shredded
½ 118
CUP ML OLIVES
sliced *
½ 118
CUP ML CHEDDAR CHEESE
shredded

Directions

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 ¾ cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 169 35% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 213mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 34g
Vitamin A 21% Vitamin C 18%
Calcium 10% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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