Crockpot Neopolitan Tostada
- 3/4 pounds turkey ground
- 1 each eggplant cubed
- 1 cup salsa
- 6 ounces tomato paste
- 1/4 cup parsley leaves fresh, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano
- 10 ounces corn frozen
- 4 each pita bread rounds halved and toasted
- 1/2 cup yogurt, plain
- 2 cups lettuce shredded
- 1/2 cup olives sliced
- 1/2 cup cheddar cheese shredded
- 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.
turkey ground, salsa, tomato paste, parsley, chili powder, cumin ground, oregano, pita bread, yogurt, olives, cheddar cheese
Taken from recipeland.com/recipe/v/crockpot-neopolitan-tostada-1300 (may not work)