Ingredients
1
cup fresh or frozen cranberries
1/4
cup packed brown sugar
1
tablespoon chopped chipotle chili and adobo sauce
1/2
cup water
1
tablespoon vegetable oil
4
cups shredded cooked turkey
1
tablespoon ground cumin
1
teaspoon dried oregano leaves
1/2
teaspoon chipotle chili powder
2
cups shredded lettuce
8
Old El Paso™ tostada shells (from 4.5-oz box)
Preparation
In 1-quart saucepan, heat Sauce ingredients to boiling over medium heat. Cook 10 to 15 minutes or until cranberries have popped and sauce has thickened.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add turkey, cumin, oregano and chili powder; stir to mix. Cook 5 to 7 minutes or until turkey is thoroughly heated.
Heat refried beans as directed on can.
To assemble tostadas, spread each tostada shell with warm refried beans. Top with turkey, lettuce and sauce.
