Spicy Turkey Tostadas Recipes

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TURKEY TOSTADAS



Turkey Tostadas image

Have a delicious fiesta in moments with this dish from our Test Kitchen. Made with tostadas, but just as tasty with tortillas, this simple Mexican classic will be requested by your family again and again!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 package (20 ounces) lean ground turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon canola oil
3/4 cup water
1 envelope taco seasoning
1 can (15-1/2 ounces) hominy, rinsed and drained
12 tostada shells
3 cups shredded lettuce
1 cup shredded Mexican cheese blend
1 cup chopped tomato
1 cup cubed avocado

Steps:

  • In a large skillet, cook the turkey, onion and green pepper in oil over medium heat for 5 minutes or until meat is no longer pink; drain. Stir in the water, taco seasoning and hominy. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. , On each tostada shell, layer the lettuce, about 1/3 cup turkey mixture, cheese, tomato and avocado.

Nutrition Facts : Calories 432 calories, Fat 23g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1185mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 5g fiber), Protein 24g protein.

CRISPY TURKEY TOSTADAS



Crispy Turkey Tostadas image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 medium onion, thinly sliced
3 cups shredded cooked turkey or chicken (12 ounces; see Tip)
8 corn tortillas
Canola or olive oil cooking spray
1 avocado, pitted
1/4 cup prepared salsa
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh cilantro
1 cup shredded romaine lettuce
1/2 cup shredded Monterey Jack cheese
1 14-ounce can petite diced tomatoes, preferably with jalapenos

Steps:

  • Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think-crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapenos, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.;
  • Position racks in the upper and lower thirds of the oven; preheat to 375degreesF. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.
  • NUTRITION INFORMATION: Per serving: 397 calories; 15 g fat (5 g sat, 7 g mono); 86 mg cholesterol; 34 g carbohydrate; 33 g protein; 8 g fiber; 621 mg sodium; 709 mg potassium. Nutrition bonus: Calcium, Magnesium, Potassium, Vitamin A & Vitamin C (20% daily value), Iron (15% dv). 2 Carbohydrate Servings Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat, 1 1/2 fat
  • TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
  • From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris;

TURKEY TOSTADAS



Turkey Tostadas image

These tostadas are a great alternative to ground beef tacos. They have a delicious Tex-Mex flavor and are nutritious. I prefer to leave out the mushrooms. Hope you enjoy them!

Provided by Karamia

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/4 lbs lean ground turkey
1/2 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
3/4 cup sliced fresh mushrooms
1 (16 ounce) can kidney beans, rinsed and drained
1 cup salsa
1 (4 ounce) can chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
4 drops hot pepper sauce
1 1/2 cups reduced-fat Mexican cheese blend
1/2 cup frozen corn, thawed
16 corn tostadas (5 inches)
2 cups shredded lettuce
1 cup chopped tomato
1/2 cup minced fresh cilantro
sour cream

Steps:

  • Cook turkey over medium heat in a large nonstick skillet until no longer pink; drain.
  • Add onion, green pepper, and garlic; cook and stir for about 3 minutes or until onion is slightly tender.
  • Add mushrooms and cook 1 minute longer.
  • Stir in salsa, beans, chilies, chili powder, cumin, salt and hot sauce and cook for about 5 minutes.
  • Stir in cheese and corn and cook until heated through.
  • Assemble tostadas by spreading about 1/3 cup filling over shells. Top with whatever toppings you like.

CRISPY GROUND TURKEY TOSTADAS



Crispy Ground Turkey Tostadas image

These fresh, delicious crispy ground turkey tostadas are made with lots of taco spices, sassy poblano, and tasty pickled red onions.

Provided by Culinary Envy

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 59m

Yield 6

Number Of Ingredients 18

1 red onion, halved and thinly sliced
¼ cup Mexican crema
2 limes
¼ teaspoon salt
2 tablespoons vegetable oil, divided
1 chayote - peeled, halved, seeded, and diced into 1/2-inch pieces
1 poblano pepper - seeds and white ribs removed, diced into 1/2-inch pieces
6 (6 inch) flour tortillas
cooking spray
6 sprigs cilantro, minced, divided
½ teaspoon onion powder
¼ teaspoon salt
1 ¼ pounds ground turkey
¼ cup water
3 tablespoons taco seasoning mix
1 teaspoon chili powder
1 cup guacamole
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl.
  • Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled, at least 20 minutes.
  • Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
  • Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
  • Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
  • Stir the lime zest, 1/2 the cilantro, onion powder, and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl.
  • Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water, taco seasoning, and chili powder. Cook until water has evaporated, about 4 minutes.
  • Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.

Nutrition Facts : Calories 420 calories, Carbohydrate 26.3 g, Cholesterol 93.3 mg, Fat 24.9 g, Fiber 4.5 g, Protein 25.2 g, SaturatedFat 8.1 g, Sodium 815.1 mg, Sugar 3.8 g

TANGY TURKEY TOSTADAS



Tangy Turkey Tostadas image

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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 18

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

Steps:

  • 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 : Calories 356 calories, Fat 15g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 739mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 25g protein.

SPICY TURKEY TACOS



Spicy Turkey Tacos image

Great way to use all that leftover turkey! Serve tacos with lettuce, shredded cheese, and sour cream.

Provided by kim

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h20m

Yield 6

Number Of Ingredients 6

1 pound shredded cooked turkey meat
⅓ cup chopped cilantro
1 large jalapeno pepper, stemmed and halved
1 (1 ounce) envelope hot taco seasoning mix
2 cups chicken broth, or as needed
6 small flour tortillas, or to taste

Steps:

  • Combine turkey, cilantro, jalapeno pepper, and taco seasoning mix in a slow cooker; pour in enough chicken broth to almost cover all the ingredients.
  • Cook on Low for at least 3 hours.
  • Heat a griddle over medium-low heat and cook tortillas until warmed, about 30 seconds per side. Fill tortillas with turkey mixture.

Nutrition Facts : Calories 245.8 calories, Carbohydrate 19.9 g, Cholesterol 57.5 mg, Fat 6.3 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 1.8 g, Sodium 602 mg, Sugar 1.5 g

TURKEY AND VEGETABLE TOSTADAS



Turkey and Vegetable Tostadas image

Topped with lettuce, cheese and tomatoes, these tasty Turkey and Vegetable Tostadas are a better-for-you dish that's ready to serve in less than 30 minutes.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 9

6 flour tortillas (6 inch)
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix, divided
1 lb. ground turkey breast
4 tomatoes, chopped, divided
1 cup chopped zucchini
1/2 cup water
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1-1/2 cups shredded lettuce
3 Tbsp. chopped fresh cilantro

Steps:

  • Heat oven to 400°F.
  • Place tortillas in single layer on baking sheet; spray with cooking spray. Sprinkle with about 1 tsp. taco seasoning. Bake 6 min. or until crisp and lightly browned.
  • Meanwhile, cook turkey in large skillet sprayed with cooking spray on medium-high heat 4 min. or until done, stirring frequently. Add 1 cup tomatoes, zucchini, water and remaining taco seasoning; simmer 5 min., stirring occasionally.
  • Spoon turkey mixture onto tortillas; top with cheese, lettuce, remaining tomatoes and cilantro.

Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

SKINNY SPICY TOSTADAS



Skinny Spicy Tostadas image

76% less fat • 59% less sodium than the original recipe. This crispy, crunch munchy will take your taste buds south of the border, while keeping your tummy north of your waistline.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

4 6-inch corn tortillas
4 teaspoons olive oil
1 medium onion, chopped
1 cup canned black beans, rinsed and drained
1 cup chopped seeded tomato
1 cup shredded reduced-fat Monterey Jack, cheddar, or mozzarella cheese (4 ounces)
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 fresh jalapeño chile pepper, seeded and finely chopped

Steps:

  • Preheat oven to 425° F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes; turn. Bake about 3 minutes more until lightly browned and crisp.
  • Meanwhile, in a large skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add onion, chile pepper, and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.
  • Sprinkle tortillas with half of the cheese. Spoon the bean mixture over the cheese. Sprinkle evenly with the remaining cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 7 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g

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