Go Back
Homemade Turkey Tostadas photo

Turkey Tostadas

Crispy tostadas layered with seasoned ground turkey, refried beans, fresh veggies, and your favorite toppings.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 6 servings

Equipment

  • large nonstick skillet
  • Spatula or wooden spoon
  • oven with broil setting
  • baking rack or oven-safe rack
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon vegetable or canola oil
  • 1/2 large onion, chopped
  • 3 medium cloves garlic, chopped
  • 20 ounces lean ground turkey (about 1 1/4 pounds)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 6 ounces tomato paste
  • 1 cup water
  • salt to taste
  • 6 medium flour tortillas (use corn if gluten-free)
  • 1 1/2 15-ounce cans refried beans, warmed
  • 1 medium head iceberg lettuce, chopped
  • 3/4 cup shredded cheddar or cheddar/jack cheese
  • 3/4 cup grape or cherry tomatoes, halved
  • 1/2 cup sliced black olives
  • guacamole for serving, as desired
  • sour cream for serving, as desired
  • salsa for serving, as desired

Instructions
 

  • Heat the oil in a large nonstick skillet over medium heat.
  • Add the chopped onion and garlic and cook until softened, about 2–3 minutes.
  • Add the ground turkey and crumble it with a spatula; cook until no longer pink, about 6 minutes.
  • Stir in the chili powder, ground cumin, ground coriander, tomato paste, water, and salt to taste; bring to a gentle simmer and reduce heat to keep warm for serving.
  • Preheat the oven to the broil setting. Place the tortillas on a middle oven rack or an oven-safe rack and broil until the bottoms begin to brown and crisp, then flip and broil the other side; watch closely to avoid burning.
  • Spread each warm tortilla with warmed refried beans, then top with chopped lettuce.
  • Divide the turkey mixture among the tortillas, sprinkle with shredded cheese, then scatter halved tomatoes and sliced black olives over the top.
  • Serve immediately with guacamole, sour cream, and salsa as desired.

Notes

  • Use corn tortillas for a gluten-free version.
  • Choose tomato paste and refried beans labeled gluten-free if needed.
  • Watch tortillas closely while broiling to prevent burning.
  • Warm refried beans before spreading so they spread easily.