Good Morning America Recipes

Emeril's Turkey and Pinto Bean Tostadas

Emeril Kicks Dinner Up a Notch

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The chef prepares a turkey and pinto bean tostada.
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Servings:4-6
Difficulty: Easy
Cook Time: min

"For this open-face taco, we crisp the tortillas in the oven. Hold on to your sombrebos -- you're in for a real treat."

-- Emeril Lagasse

Ingredients

  • 4 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 pound ground turkey (preferably 85/15 blend)
  • 2 tablespoons Mexican chili powder
  • 1 1/2 tablespoons chopped garlic
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • Two 15-ounce cans pinto beans, drained and briefly rinsed
  • 11/2 cups chicken stock or canned, low-sodium chicken broth
  • 15 fresh cilantro sprigs, stems and leaves chopped separately
  • 8 to 10 corn tortillas
  • Condiments as desired for serving (such as grated cheese, chopped tomato, chopped red onion, shaved lettuce, salsa, pickled jalapeños, sour cream)
  • Cooking Directions

    Preheat the oven to 400°F.

    Set a skillet over medium-high heat, add 2 tablespoons of the olive oil and the onion, and cook, stirring, for 2 minutes. Add the turkey, chili powder, garlic, cumin, and salt, and cook, stirring and breaking up the meat as it browns, for 5 minutes. Add the beans, chicken stock, and chopped cilantro stems, and bring to a boil. Cook, mashing the beans frequently against the bottom and sides of the skillet, until the mixture is thickened to a refried bean consistency and the flavors have come together, about 15 minutes.

    While the turkey-bean mixture is simmering, brush the tortillas on both sides with the remaining 2

    tablespoons olive oil. Place them on baking sheets and bake in the oven until crisp, 12 to 15 minutes. Remove from the oven, and transfer to paper towels to drain and crisp briefly before serving.

    Stir the cilantro leaves into the turkey-bean mixture. Spread the mixture over the crisped tortillas, and garnish with condiments as desired.

    8 to 10 tostadas

    Recipe courtesy Emeril Lagasse, from Emeril 20-40-60, Harper Studio Publishers, New York, 2009, courtesy MSLO, Inc.

    Recipe Summary

    Main Ingredients: ground turkey, pinto beans, garlic

    Course: Brunch, Dinner, Main Course, Party Platter


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