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.
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