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

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5 8 14
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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

356 calories: 2 tostadas, 15g fat (5g saturated fat), 71mg cholesterol, 739mg sodium, 32g carbohydrate (4g sugars, 5g fiber), 25g 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
(14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
ruxpin
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
Ilovematty
Reviewed Jan. 4, 2016

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

MY REVIEW
lharvey810
Reviewed Nov. 3, 2015

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

MY REVIEW
justmbeth
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
jrolund
Reviewed Jan. 4, 2015

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

MY REVIEW
bmlink627
Reviewed May. 27, 2014

"Easy to make and it has a great fresh taste"

MY REVIEW
ColleenaG
Reviewed May. 22, 2014

"Very good recipe...I made it with the mushrooms and beans just as directed. Everyone loved it. Great dinner."

MY REVIEW
VictoriaElaine
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!"

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