Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 \N | (6 in.) Flour Tortillas |
| ½ pounds | Ground Turkey |
| ¼ cup | Minced Onion |
| 2 cloves | Garlic Minced |
| 1 \N | Jalapeno Pepper, Seeded & |
| \N \N | Minced |
| 1 can | (8 Oz.) Tomato Sauce |
| 1 teaspoon | Dried Oregano |
| ½ teaspoon | Thyme |
| \N \N | Dash Of Hot Sauce |
| ¼ cup | + 2 t. Mozzarella Cheese |
| \N \N | (1 1/2 Oz.) |
| ¼ \N | C +2 T. Plain Low Fat Yogurt |
Place Tortillas On A Baking Sheet, Bake At 350 F. For 7 To 10 Min. OR Until Crisp. Set Aside. Combine Turkey, Onion, Garlic & Jalapeno Pepper in A Large Skillet Coated With Cooking Spray; Cook Over Medium Heat Until Meat Is No Longer Pink, Stirring To Crumble Meat. Add Tomato Sauce, Oregano, Thyme & Hot Sauce; Stir Well. Simmer 10 Min.
OR Until Thickened. Spread About ⅓ C. Turkey & Tomato Sauce Mixture Over Each Reserved Tortilla; Spinkle Each With 1 T. Mozzarella Cheese. Broil 8 Inches From Heat Until Cheese Melts. Top Each Tostada With 1 T. Lowfat Yogurt. Garnish With Jalapeno Pepper Slices If Desired.