Crockpot neopolitan tostada
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Ground turkey |
| 1 | Eggplant; cubed | |
| 1 | cup | Salsa |
| 1 | 6 oz can tomato paste | |
| ¼ | cup | Fresh parsley; chopped |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Dried oregano |
| 1 | 10 oz pkg frozen corn; thawe | |
| 4 | Pita rounds; halved and toas | |
| ½ | cup | Yogurt |
| 2 | cups | Lettuce; shredded |
| ½ | cup | Olives; sliced |
| ½ | 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 ¾ cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.