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Turkey Tostados


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  • 1 tablespoon oil
  • 1 large onion chopped
  • 3 garlic cloves chopped
  • 2 pounds lean ground turkey
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 can tomato paste
  • 1 cup water
  • Salt to taste
  • 4 flour tortillas
  • Vegetable oil as needed
  • Refried Beans - (see recipe)
  • 1 medium iceberg lettuce head shredded
  • 1/3 cup shredded Cheddar cheese
  • 2 medium tomatoes peeled, cored, and cut into wedges
  • 1/2 cup sliced black olives
  • 1/2 cup jarred tomato salsa
  • Guacamole - (see recipe)
  • 1/2 cup sour cream


Servings 4


Step 1

Heat oil in a large nonstick skillet. Add onion and garlic and crumble in turkey. Stir-fry over moderate heat until turkey is no longer pink, about 6 minutes. Mix in chili powder, cumin, coriander, tomato paste, water and salt. Bring to a simmer and keep hot.

To make a tortilla bowl for the tostada: Quickly fry the flour tortillas in 1-inch of vegetable oil until soft. Transfer immediately to an inverted bowl and press down to shape. Spread bottom of taco shell with refried bean mixture. Divide lettuce among taco shell bowls. Top with hot turkey mixture and sprinkle with cheese. Divide tomato wedges and black olives over salad. Top with salsa, guacamole and sour cream.

This recipe yields 4 servings.

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