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Turkey Tostadas

turkey tostadas Entree Mexican
Turkey Tostadas
  • Prep 5 min
  • Total 25 min
  • Ingredients 11
  • Servings 10

My fiancé’s grandmother comes to visit us almost on an annual basis, just after Thanksgiving. It's always hard when it comes to feeding her because she's, well… very old school in her eating habits. She doesn't like to veer too much from the center of Mexican food when she eats. So because she happens to come right after Thanksgiving, it's tough because there are a bunch of leftovers and of course we like to indulge in them for at least a week after. Typically, she wants nothing to do with those leftovers. This year, though, I had a plan. I made tostadas in the customary fashion that I always do but this time with turkey leftovers. I made myself busy when she sat down to eat them so she wouldn't be able to ask questions. Curiosity got the best of me and I went inside after a few bites. Guess what? She didn't mention the turkey taste at all! She just gobbled (no pun intended) them down with no problem. When she was done, she said that those were some of the best “chicken” tostadas she had ever had. He-he! MORE + LESS -

Ingredients

1
tablespoon olive oil
1 1/2
tomato, chopped into small chunks
1/2
cup chopped onion
1
teaspoon minced garlic
A pinch of oregano
Salt and pepper, to taste
2
cups leftover shredded turkey
Store bought tostadas
Leftover refried beans (warmed)
Chopped lettuce
Crumbled cotija cheese

Directions

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  • 1
    In a frying pan over a medium high flame, add in olive oil and allow it to get hot.
  • 2
    Add in 1 tomato and onion and sauté for 10 minutes.
  • 3
    Add garlic, oregano, and salt and pepper. Mix well to combine and continue cooking for 5 minutes.
  • 4
    Add in turkey and mix to fully incorporate. Allow turkey to heat up.
  • 5
    Remove from flame.
  • 6
    On a tostada, smear beans and top with a generous amount of turkey.
  • 7
    Then top with chopped lettuce and diced tomato.
  • 8
    Sprinkle with cotija cheese.

Expert Tips

  • Other toppings that work well are sour cream, avocado, cheddar cheese, and /or salsa.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • My fiancé’s grandmother comes to visit us almost on an annual basis, just after Thanksgiving. It's always hard when it comes to feeding her because she's, well… very old school in her eating habits. She doesn't like to veer too much from the center of Mexican food when she eats. So because she happens to come right after Thanksgiving, it's tough because there are a bunch of leftovers and of course we like to indulge in them for at least a week after. Typically, she wants nothing to do with those leftovers. This year, though, I had a plan. I made tostadas in the customary fashion that I always do but this time with turkey leftovers. I made myself busy when she sat down to eat them so she wouldn't be able to ask questions. Curiosity got the best of me and I went inside after a few bites. Guess what? She didn't mention the turkey taste at all! She just gobbled (no pun intended) them down with no problem. When she was done, she said that those were some of the best “chicken” tostadas she had ever had. He-he!

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