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

Tangy Turkey Tostadas Recipe

Read Reviews (2)
4.86 2
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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
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3/4 cup sliced fresh mushrooms
  • 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, pepper, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking turkey into crumbles; drain. Stir in mushrooms; 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. Yield: 8 servings.
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.
Originally published as Tangy Turkey Tostadas in Light & Tasty June/July 2004, p29

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.

Reviews for Tangy Turkey Tostadas(2)

AVERAGE RATING
   (7)
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 (6)
4 Star
 (1)
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MY REVIEW
Reviewed May. 4, 2012

Very tasty, lots of good flavors. I omitted the mushrooms, used 1 lb. turkey & used canned corn. First time making tostadas & will be making again!

MY REVIEW
Reviewed Jun. 23, 2010

Great....made some changes. I omitted the mushrooms, and I used refried beans instead of the kidney beans. I spread the refried beans on each tostada and then put the turkey mixture on top and sprinkled with the cheese. Put them in the oven for 5 minutes, until the cheese melted and topped them with lettuce, tomatoes, sour cream and cilantro. These were delicious and everyone ate until they were very full. What a fun dinner! Thanks!

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