Turkey Tostadas
These tostadas are layered with refried beans, turkey, and cheese to create a delicious and easy dinner. Top with tomatoes, lettuce, and onions to increase your veggies.
- Yield
- 4 servings
- Serving size
- 1 tostada (276g)
- Rating
- 3.24 of 5 (104 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 1 ounces
- Protein Foods: 2 1/2 ounces
- Vegetables: 1/4 cups
Ingredients
- 2 cups cooked turkey (cut into bite-sized pieces, or 2 cups ground turkey, browned in a skillet and drained)
- 2 tablespoons taco seasoning
- 1 1/2 cups water
- 4 corn tortillas
- 1/4 cup refried beans (low-fat or fat-free)
- 1/4 cup cheddar or Monterey Jack cheese (shredded, low-fat)
- 1/2 cup tomatoes (chopped)
- 1/2 cup lettuce (shredded)
- 2 tablespoons onion (chopped)
- 8 tablespoons taco sauce (1/2 cup)
- plain yogurt (low-fat or fat-free, optional)
- guacamole (or mashed avacado, optional)
Directions
- Wash hands with soap and water.
- Preheat oven to 375° F. Wash and prepare vegetables.
- In a large skillet over medium heat, combine turkey, taco seasoning, and water.
- Bring mixture to boil, reduce heat and simmer 5 minutes, stirring occasionally.
- Place tortillas on a baking sheet.
- Bake at 375° for 4 to 7 minutes or until tortillas are crispy.
- Spread tortillas with a tablespoon of beans.
- Top with 1/4 meat mixture and cheese.
- Return tortillas to oven to cook for 2 to 3 minutes or until cheese is melted.
- Top with tomatoes, lettuce, onions, and taco sauce.
- Garnish with yogurt and guacamole, if desired.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 213.47 |
| Total Fat | 4 g |
| Saturated Fat | 1.47 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 57.1 mg |
| Carbohydrates | 18.74 g |
| Dietary Fiber | 3.55 g |
| Total Sugars | 1.75 g |
| Added Sugars included | 0 g |
| Protein | 24.74 g |
| Calcium | 99 mg |
| Potassium | 419 mg |
| Sodium | 701.59 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 56 mg |
| Phosphorus | 316 mg |
| Selenium | 26 mg |
| Zinc | 2 mg |
| Vitamin A | 55 mcg |
| Vitamin B6 | 0.7 mg |
| Vitamin B12 | 0.7 mcg |
| Vitamin C | 6 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 7 mcg |
| Folate | 23 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 9 mg |
| Choline | 63 mg |
Notes
Recipe analysis includes light meat turkey without skin.
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Source
Recipe by: University of Massachusetts Extension — Nutrition Education Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/turkey-tostadas. Federal works are public domain in the United States.