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Tangy Turkey Tostadas Recipe
Tangy Turkey Tostadas Recipe photo by Taste of Home

Tangy Turkey Tostadas Recipe

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I'm a health fitness specialist and personal trainer, so I know how important it is to make smart food choices to fuel my day. These fast and filling tostadas are packed with lean protein, fiber and a good dose of veggies. Have them any night of the week. —Julie Huntington, Memphis, Tennessee
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 1-1/4 pounds lean ground turkey
  • 3/4 cup sliced fresh mushrooms
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 4 drops hot pepper sauce
  • 1-1/2 cups (6 ounces) reduced-fat Mexican cheese blend
  • 1/2 cup frozen corn, thawed
  • 16 tostada shells
  • 2 cups shredded lettuce
  • 1 cup chopped tomatoes
  • 1/4 cup minced fresh cilantro

Nutritional Facts

2 tostadas equals 356 calories, 15 g fat (5 g saturated fat), 71 mg cholesterol, 739 mg sodium, 32 g carbohydrate, 5 g fiber, 25 g protein.

Directions

  1. In a large skillet, cook turkey, mushrooms, pepper and onion over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking turkey into crumbles; drain. Stir in garlic; cook 1 minute longer.
  2. Stir in beans, salsa, green chilies, chili powder, cumin, salt and pepper sauce. Cook, uncovered, 4-5 minutes or until heated through. Add cheese and corn; heat through. Spread about 1/3 cup filling over each tostada shell. Sprinkle with lettuce, tomatoes and cilantro.
    Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on tostada shells with toppings.
    Yield: 8 servings.
Originally published as Tangy Turkey Tostadas in Light & Tasty June/July 2004, p29

Reviews for Tangy Turkey Tostadas

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 14, 2016

"We love these. I use pinto beans instead of kidney, don't use the mushrooms (personal preference), and often serve them on tortillas instead of tostada shells because I usually have those on hand."

MY REVIEW
Reviewed Jan. 4, 2016

"Very tasty! Will definitely make again. Thank you for sharing."

MY REVIEW
Reviewed Nov. 3, 2015

"So much flavor it's hard to believe it's so healthy!"

MY REVIEW
Reviewed Oct. 5, 2015

"Fantastic! Awesome flavor and quick to make. I left the corn out due to family preferences but otherwise made as-is."

MY REVIEW
Reviewed Jan. 4, 2015

"I love this recipe! It's one of my favorites now!"

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