TEX-MEX TURKEY TOSTADAS
This was one of the first recipes I made as a newlywed (a long time ago). I still have it so it must be good!
Provided by Sweet Diva MJ
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For tostada shells, place tortillas in a single layer on the middle oven rack. Bake in a 350* oven for 6 minutes, turning halfway through baking time or till golden and crisp. (If they bubble, prick with fork.).
- Set aside and cover to keep warm.
- Meanwhile, in a medium skillet,cook and stir chicken or turkey and chili powder over medium heat till chicken is tender and no longer pink.
- Stir in salsa.
- Set aside; keep warm.
- Drain beans, reserving liquid.
- In a small saucepan, stir beans over low heat until heated through.
- With a potato masher or fork, mash beans with reserved liquid till of spreadable consistency; heat through.
- To assemble, place warm tortilla on plate, spread with thin layer of beans, chicken, and so forth.
Nutrition Facts : Calories 549, Fat 15, SaturatedFat 5.3, Cholesterol 94.3, Sodium 1054.4, Carbohydrate 60.5, Fiber 13, Sugar 3.5, Protein 43.3
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.
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;
TEX-MEX TURKEY BURGERS
Make and share this Tex-Mex Turkey Burgers recipe from Food.com.
Provided by Lorrie in Montreal
Categories Poultry
Time 22m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the mushrooms, zucchini, onion, and red bell pepper in the bowl of a food processor and process until the vegetables are finely chopped.
- Place the vegetables, ground meat, and taco seasoning mix in a medium-sized bowl and mix thoroughly.
- Shape the mixture into six 4-inch patties.
- Grill the burgers over medium coals or cook under a broiler for about 6 minutes on each side, until the internal temperature of the patties reaches 165 degrees (160 degrees for ground beef) and the meat is no longer pink inside.
- (To retain moisture, avoid pressing down on the patties as they cook.).
- Alternatively, coat a large nonstick skillet or griddle with cooking spray and cook the burgers over medium heat for about 5 minutes per side.
- Sprinkle 2 tablespoons of the cheese over each burger, cover the grill, and cook for another minute, just until the cheese is melted.
- Place each burger in a bun and top with some of the salsa or ketchup, onion, tomato, and lettuce.
Nutrition Facts : Calories 197.1, Fat 8.5, SaturatedFat 2.6, Cholesterol 68.2, Sodium 302.6, Carbohydrate 7.3, Fiber 1.9, Sugar 3.7, Protein 23.7
TEX-MEX TOSTADAS (LOWER FAT)
Make and share this Tex-Mex Tostadas (Lower Fat) recipe from Food.com.
Provided by jonesies
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Place tortillas on baking sheet; coat both sides with cooking spray. bake 5 minutes or until lightly browned and crisp. Remove; set aside.
- Coat large nonstick skillet with cooking spray. Add bell pepper, cook and stir 4 minutes. Add chicken, garlic, chili powder and cumin; cook and stir 4 minutes or until chicken is no longer pink in center. Add 1/4 cup salsa and green onions; cook and stir 1 minute. Remove skillet from heat; set aside.
- Combine refried beans and remaining 1/4 cup salsa in a microwavable bowl. Cook uncovered at high 1 1/2 minutes or until beans are heated through.
- Spread bean mixture evenly over tortillas. Spoon chicken mixture and tomato over bean mixture. Garnish with sour cream and add shredded lettuce if you desire.
Nutrition Facts : Calories 136.7, Fat 1.7, SaturatedFat 0.5, Cholesterol 50.8, Sodium 272.5, Carbohydrate 8.6, Fiber 1.9, Sugar 3.9, Protein 21.8
TEX MEX GROUND TURKEY
Make and share this Tex Mex Ground Turkey recipe from Food.com.
Provided by kwlabear
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sautee onion with pam spray.
- Brown 1 lb ground turkey.
- Add chili sauce, tomatoes, black beans and cheese.
- Cook on med until bubbly.
- Remove from heat and stir in Sour Cream.
Nutrition Facts : Calories 434.9, Fat 31.4, SaturatedFat 16.4, Cholesterol 149.6, Sodium 526.2, Carbohydrate 8.8, Fiber 1.4, Sugar 3.9, Protein 29.3
TURKEY TOSTADAS
These tostadas are a great alternative to ground beef tacos. They have a delicious Tex-Mex flavor and are nutritious. I prefer to leave out the mushrooms. Hope you enjoy them!
Provided by Karamia
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Cook turkey over medium heat in a large nonstick skillet until no longer pink; drain.
- Add onion, green pepper, and garlic; cook and stir for about 3 minutes or until onion is slightly tender.
- Add mushrooms and cook 1 minute longer.
- Stir in salsa, beans, chilies, chili powder, cumin, salt and hot sauce and cook for about 5 minutes.
- Stir in cheese and corn and cook until heated through.
- Assemble tostadas by spreading about 1/3 cup filling over shells. Top with whatever toppings you like.
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.
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