TANGY TURKEY TOSTADAS
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
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.
TURKEY TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Lay the tostadas on a rimmed baking sheet and bake until toasted, about 5 minutes. Sprinkle with the chile-lime seasoning while still warm; set aside.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the carrot, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the carrot is lightly browned, about 3 minutes.
- Add the turkey and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Clear a space in the middle of the skillet and add the tomato paste, chili powder and cumin. Cook the paste mixture, stirring, until a shade darker, about 30 seconds, then stir the mixture into the turkey. Cook until well coated, about 1 more minute. Add 1/4 cup water and cook until saucy, about 1 minute. Remove from the heat and season with salt and pepper.
- Spread the sour cream on the tostadas, then add the turkey. Top with lettuce, tomato, avocado and cheese.
CRISPY TURKEY TOSTADAS
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;
SPICY TURKEY TOSTADAS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- 1.Preheat oven to 325°.
- 2.In a medium skillet, combine turkey, tomato sauce and chili powder. Simmer over medium heat, breaking up meat with a spoon. Cook about 5-7 minutes, or until turkey is cooked to 165° using a meat thermometer.
- 3.Meanwhile, bake tostada shells in oven until crisp, about 6 minutes.
- 4.In a bowl, toss cabbage with lime juice, oil and cilantro.
- 5.Place a layer of turkey mixture on each tostada. Top with cabbage mixture and sprinkle with tomatoes. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.
CRISPY TURKEY TOSTADAS
Recipe from Eating Well. 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 jalapeños, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.
Provided by landlocked 2
Categories Chicken Breast
Time 1h10m
Yield 8 tostadas, 4 serving(s)
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 375°F.
- 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.
CRISPY TURKEY TOSTADAS
Steps:
- 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. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. 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 chicken mixture, lettuce, and cheese.
TURKEY TOSTADAS
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
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.
More about "crispy turkey tostadas recipes"
TURKEY CONFIT WITH 40 CLOVES OF GARLIC RECIPE - FOOD NETWORK
From foodnetwork.com
Author Young Sun Huh for Food Network KitchenSteps 6Difficulty Intermediate
TOSTADAS (CRISPY TORTILLA BASES) RECIPE — COOKS WITHOUT BORDERS
From cookswithoutborders.com
EASY TOSTADA RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
GREEK TOSTADAS WITH TURKEY - SLENDER KITCHEN
From slenderkitchen.com
CHIPOTLE TURKEY TOSTADAS - EATINGWELL
From eatingwell.com
GROUND TURKEY TOSTADAS - SLOW THE COOK DOWN
From slowthecookdown.com
BEST TOSTADA RECIPE (MAKE AHEAD & FREEZER INSTRUCTIONS)
From carlsbadcravings.com
THE BEST HOMEMADE TOSTADA RECIPES - SLENDER KITCHEN
From slenderkitchen.com
TURKEY TOASTADAS RECIPE | BODI - BEACHBODY ON DEMAND
From beachbodyondemand.com
CRISPY TURKEY TOSTADAS RECIPE | SHARP HEALTHCARE
From sharp.com
CRISPY TURKEY TOSTADAS RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
WHAT IS A TOSTADA? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
EASY TO MAKE TOSTADAS | THE RECIPE CRITIC
From therecipecritic.com
RACHEL’S QUICK N’ CRISPY GROUND TURKEY TOSTADAS
From cleanfoodcrush.com
EASY TURKEY TOSTADAS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
GROUND TURKEY TOSTADAS - SLENDER KITCHEN
From slenderkitchen.com
BAKED TURKEY MEATBALLS WITH BROCCOLI & CRISPY POTATOES RECIPE
From recipes.net
ACE FIT | CRISPY TURKEY TOSTADAS
From acefitness.org
#60-minutes-or-less #time-to-make #course #preparation #main-dish #dietary #low-sodium #low-calorie #low-carb #low-in-something
You'll also love