Turkey & Rice Tostadas Recipe

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These yummy bites make a great snack during the big game or a light lunch after an afternoon of shopping. Starring turkey, rice, beans and a zesty sauce, the tostadas are a tasty alternative to the usual turkey sandwiches. —Dawn Onuffer, Crestview, Florida
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 4 servings


  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons dried minced onion
  • 2 teaspoons dried minced garlic
  • 2 teaspoons chili powder
  • 1/8 teaspoon ground cumin
  • 8 corn tortillas (6 inches)
  • Cooking spray
  • 2 cups shredded cooked turkey breast
  • 1/2 cup cooked brown rice
  • 1 can (16 ounces) refried beans
  • Optional toppings: shredded lettuce, chopped tomato and shredded Mexican cheese blend

Nutritional Facts

2 tostadas (calculated without toppings): 388 calories, 4g fat (1g saturated fat), 69mg cholesterol, 965mg sodium, 56g carbohydrate (3g sugars, 11g fiber), 33g protein.


  1. In a small saucepan, combine the tomato sauce, onion, garlic, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened.
  2. Place tortillas on an ungreased baking sheet; spritz on both sides with cooking spray. Bake tortillas at 400° for 5-7 minutes on each side or until edges are crisp.
  3. Meanwhile, in a large microwave-safe bowl, combine turkey and rice. Microwave on high for 3 minutes or until heated through. Place refried beans in a small microwave-safe bowl; heat through.
  4. Spread beans over tortillas. Top with turkey mixture and sauce. Serve with toppings of your choice. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Turkey & Rice Tostadas in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p122

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