Tangy Turkey Tostadas

Name: Tangy Turkey Tostadas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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

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

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

Directions

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.
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.

Originally published as Tangy Turkey Tostadas in Light & Tasty June/July 2004

Reviews

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Average Rating:

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.
VictoriaElaine

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!