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Crockpot Neopolitan Tostada recipes

Category	Cheese	Stumble It!
Views	4302
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Ingredients And Procedures

Ingredients
3/4	pound	turkey, ground
1	each	eggplant, cubed
1	cup	salsa
6	oz	tomato paste
1/4	cup	parsley, fresh, chopped
1	tablespoon	chili powder
1	teaspoon	cumin, ground
1	teaspoon	dried oregano
10	oz	frozen corn, thawed
4	each	pita rounds, halved and toasted
1/2	cup	yogurt
2	cup	lettuce, shredded
1/2	cup	olives, sliced
1/2	cup	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 3/4 cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.

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<h1>Crockpot Neopolitan Tostada recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>3/4</TD><TD class=ingredient>pound</TD><TD class=ingredient>turkey, ground </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>eggplant, cubed </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>salsa </TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>oz</TD><TD class=ingredient>tomato paste </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>parsley, fresh, chopped </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>chili powder </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>cumin, ground </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>dried oregano </TD><TD></TD></TR><TR><TD class=ingredient>10</TD><TD class=ingredient>oz</TD><TD class=ingredient>frozen corn, thawed </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>each</TD><TD class=ingredient>pita rounds, halved and toasted </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>yogurt </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>lettuce, shredded </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>olives, sliced </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>cheddar cheese, shredded</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>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.<BR><BR></TD></TR></TBODY></TABLE></pre>
     <p>
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