Turkey Tostadas

READY IN: 45mins
Recipe by Nose5775

Ground turkey is not dry in this recipe. You wouldn't guess it's a lighter version of Tex-Mex food. You can use another kind of ground meat or poultry instead of the turkey if you want. Kids like this; when my little brother was 9 or 10 this was his favorite meal. The recipe is from The Live Longer Cookbook. It makes 6 servings with hearty side dishes (beans or an avocado salad are good).

Top Review by Roosie

Yummy! I've enjoyed these many times with the poster (my sister). I've had them with chicken too, but I like the flavor best with the turkey. The tortillas get nice and crisp in the oven and the filling is lovely and flavorful. They're kind of hard to eat because they're too big to really be finger food, and too flat/crispy to eat with a fork and knife... I usually just spread some sour cream, salsa and cheddar on the top and eat it like a sandwich. Good stuff; you'd never know this was health food. :)

Ingredients Nutrition


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Wrap the tortillas in aluminum foil and heat them in the oven for 8 minutes.
  3. In a large nonstick skillet over moderate heat, heat the oil.
  4. Add the onion and red pepper.
  5. Saute, stirring occasionally, until the onion is soft.
  6. Add the turkey and salt to the skillet and cook, stirring, until the turkey is no longer pink, about 3 minutes.
  7. Add the garlic, cumin, chili powder, oregano, and jalapeno.
  8. Cook, stirring, for one minute, until the mixture is dry.
  9. Stir in the tomato sauce and cilantro.
  10. Increase the oven temperature to 450 degrees Fahrenheit.
  11. Grease (with oil) baking sheets to hold the tortillas.
  12. Unwrap the tortillas and place them on the baking sheets.
  13. Spread an equal amount of the turkey mixture on each tortilla and sprinkle with the cheese.
  14. Bake for 8 to 10 minutes or until the cheese is melted and the tortillas are golden.
  15. Serve with salsa if you like.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a