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© Meredith Corporation. All rights reserved. Used with permission.
In a 3 1/2- or 4-quart slow cooker combine turkey, tomatillos, parsnips, poblano pepper, onion, broth, diced green chile peppers, garlic, cumin, ground ancho pepper, oregano, and salt. Cover and cook on low-heat setting for 5 to 5 1/2 hours or on high-heat setting for 2 1/2 to 3 hours.
Meanwhile, prepare tostada shells. Preheat oven to 400°F. Coat both sides of tortillas with cooking spray. Place on baking sheets. Bake for 7 to 9 minutes or until lightly browned. Transfer to wire racks; cool. (Tortilla shells will crisp as they cool.)
To serve, use a slotted spoon to spoon turkey mixture onto tostada shells. Add assorted toppers as desired.