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  • 1-1/4 pounds lean ground turkey
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3/4 cup sliced fresh mushrooms
  • 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


Cooking time 25mins


Step 1

•In a large skillet, cook turkey, pepper, onion and garlic over
medium heat 6-8 minutes or until turkey is no longer pink and
vegetables are tender, breaking turkey into crumbles; drain. Stir in
mushrooms; 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.

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

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