Crockpot neopolitan tostada

Yield: 8 servings

Measure 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

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.

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