Tex-Mex Turkey Tostadas

• 4 (8 inch) flour tortillas
• 1 lb ground chicken or 1 lb turkey
• 1 teaspoon chili powder
• 1 (8 ounce) jarmedium salsa or 1 (8 ounce) jar hot salsa
• 1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans
• 2 tablespoons diced pimentos
• 1 cup shredded lettuce
• 14 cup thinly sliced radish (optional)
• 12-1 cup shredded cheddar cheese
• 1 (2 1/4 ounce) cansliced pitted ripe olives
• sour cream (optional)
• additional salsa (optional) or chopped tomato (optional)
• 2 tablespoons thinly sliced onions
• fresh cilantro (optional)

1. For tostada shells, place tortillas in a single layer on the middle oven rack.
2. Bake in a 350* oven for 6 minutes, turning halfway through baking time or till golden and crisp.
3. (If they bubble, prick with fork.
4. ).
5. Set aside and cover to keep warm.
6. Meanwhile, in a medium skillet,cook and stir chicken or turkey and chili powder over medium heat till chicken is tender and no longer pink.
7. Stir in salsa.
8. Set aside; keep warm.
9. Drain beans, reserving liquid.
10. In a small saucepan, stir beans over low heat until heated through.
11. With a potato masher or fork, mash beans with reserved liquid till of spreadable consistency; heat through.
12. To assemble, place warm tortilla on plate, spread with thin layer of beans, chicken, and so forth.

flour tortillas, ground chicken, chili powder, salsa, black beans, pimentos, shredded lettuce, cheddar cheese, olives, sour cream, additional salsa, onions, fresh cilantro

Taken from www.food.com/recipe/tex-mex-turkey-tostadas-272242 (may not work)