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Tangy Turkey Tostadas Recipe

Tangy Turkey Tostadas Recipe

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. YIELD:8 servings


  • 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. Yield: 8 servings.

Nutritional Facts

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

Reviews for Tangy Turkey Tostadas

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ruxpin User ID: 4253819 243834
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."

Ilovematty User ID: 8607813 241045
Reviewed Jan. 4, 2016

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

lharvey810 User ID: 8217201 236272
Reviewed Nov. 3, 2015

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

justmbeth User ID: 1196484 234079
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."

jrolund User ID: 5726514 216850
Reviewed Jan. 4, 2015

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

bmlink627 User ID: 6613671 92862
Reviewed May. 27, 2014

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

ColleenaG User ID: 1190332 137402
Reviewed May. 22, 2014

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

VictoriaElaine User ID: 3422096 133574
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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