Tangy Turkey Tostadas

1 1/4 lbs lean ground turkey
1/2 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
3/4 cup sliced fresh mushrooms
1 can (16 oz) kidney beans, rinsed and drained
1 cup salsa
1 can (4 oz) chopped green chilies
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
4 drops hot pepper sauce
1 1/2 cups (6 oz) reduced-fat Mexican cheese blend
1/2 cup frozen corn, thawed
16 corn tostadas (5 inches)
2 cups shredded lettuce
1 cup chopped tomatoes
1/4 cup minced fresh cilantro

In a large nonstick skillet, cook turkey over medium heat until no longer pink; drain.  Add the onion, green pepper and garlic.  Cook and stir for 3 minutes or until onion is tender.  Stir in the mushrooms; cook 1 minute longer.  Stir in the beans, salsa, chilies, chili powder, cumin, salt, and hot pepper sauce.  Cook for 5 minutes or until heated through.  Stir in cheese and corn; heat though.  Spread about 1/3 cup filling on each tostada shell.  Sprinkle with lettuce, tomatoes and cilantro.