Serves 4
213 cal · 35 min
Turkey Tostadas
Recipe GLPRf58ef6eabc79dc
Crispy corn tortillas topped with seasoned turkey, melted cheese, fresh vegetables, and your choice of toppings. A lighter, satisfying meal perfect for lunch or dinner.
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Ingredients
2 cups cooked turkey, cut into bite-sized pieces or ground turkey
2 tablespoons taco seasoning
1 1/2 cups water
4 corn tortillas
1/4 cup refried beans (low-fat or fat-free)
1/4 cup shredded cheddar or Monterey Jack cheese (low-fat)
1/2 cup chopped tomatoes
1/2 cup shredded lettuce
2 tablespoons chopped onion
1/2 cup taco sauce
plain low-fat yogurt (optional)
guacamole or mashed avocado (optional)
Directions
Wash your hands thoroughly with soap and water. Rinse and chop the tomatoes, lettuce, and onion; set aside.
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add the turkey, taco seasoning, and water. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Simmer for about 5 minutes, stirring occasionally, until the liquid reduces slightly. The internal temperature of any poultry should reach 165°F (74°C).
Place the 4 corn tortillas directly on a baking sheet in a single layer.
Bake the tortillas in the preheated oven for 4 to 7 minutes, until they are golden brown and crispy. Watch carefully to avoid burning.
Remove the tortillas from the oven. Spread about 1 tablespoon of refried beans on each tortilla, leaving a small border.
Top each tortilla with approximately 1/2 cup of the seasoned turkey mixture, then sprinkle with 1 tablespoon of shredded cheese per tortilla.
Return the topped tortillas to the oven and bake for 2 to 3 minutes, until the cheese is completely melted.
Remove from the oven. Top each tostada with the chopped tomatoes, shredded lettuce, and chopped onion. Drizzle with 2 tablespoons of taco sauce per tostada.
If desired, garnish each tostada with a dollop of plain yogurt and guacamole or mashed avocado. Serve immediately while warm.
