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Tangy Turkey Tostadas

Total Time

Prep/Total Time: 25 min.


8 servings

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
Tangy Turkey Tostadas Recipe photo by Taste of Home


  • 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


  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.

Nutrition Facts

2 tostadas: 356 calories, 15g fat (5g saturated fat), 71mg cholesterol, 739mg sodium, 32g carbohydrate (4g sugars, 5g fiber), 25g protein.

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  • zegunism
    Jul 2, 2020

    No comment left

  • Mary
    Jan 7, 2020

    Made this last night family loved it!!! I didn't use mushrooms my daughter is allergic to them. I also made homemade salsa. It was a huge hit!!!

  • Jeanette
    Jun 11, 2018

    This was a hit with my family! They were absolutely delicious! I didn’t have the salsa, I scrambled to find an online recipe with the ingredients I had on hand and came across this delicious homemade salsa recipe luckily.

  • ruxpin
    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.

  • Ilovematty
    Jan 4, 2016

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

  • lharvey810
    Nov 3, 2015

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

  • justmbeth
    Oct 5, 2015

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

  • jrolund
    Jan 4, 2015

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

  • bmlink627
    May 27, 2014

    Easy to make and it has a great fresh taste

  • ColleenaG
    May 22, 2014

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