Tangy Turkey Tostadas Recipes

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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



Turkey Tostadas image

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.

1 package (20 ounces) lean ground turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon canola oil
3/4 cup water
1 envelope taco seasoning
1 can (15-1/2 ounces) hominy, rinsed and drained
12 tostada shells
3 cups shredded lettuce
1 cup shredded Mexican cheese blend
1 cup chopped tomato
1 cup cubed avocado

TURKEY TOSTADAS

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12



Turkey Tostadas image

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.

8 tostadas
1 teaspoon chile-lime seasoning (or 1/2 teaspoon chili powder plus a pinch of salt)
2 tablespoons extra-virgin olive oil
1 carrot, grated on the large holes of a box grater
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
1 pound ground turkey
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
2/3 cup sour cream
Shredded lettuce, diced tomato, chopped avocado and shredded cheddar cheese, for topping

CRISPY GROUND TURKEY TOSTADAS

These fresh, delicious crispy ground turkey tostadas are made with lots of taco spices, sassy poblano, and tasty pickled red onions.

Provided by Culinary Envy

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 59m

Yield 6

Number Of Ingredients 18



Crispy Ground Turkey Tostadas image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl.
  • Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled, at least 20 minutes.
  • Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
  • Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
  • Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
  • Stir the lime zest, 1/2 the cilantro, onion powder, and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl.
  • Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water, taco seasoning, and chili powder. Cook until water has evaporated, about 4 minutes.
  • Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.

Nutrition Facts : Calories 420 calories, Carbohydrate 26.3 g, Cholesterol 93.3 mg, Fat 24.9 g, Fiber 4.5 g, Protein 25.2 g, SaturatedFat 8.1 g, Sodium 815.1 mg, Sugar 3.8 g

1 red onion, halved and thinly sliced
¼ cup Mexican crema
2 limes
¼ teaspoon salt
2 tablespoons vegetable oil, divided
1 chayote - peeled, halved, seeded, and diced into 1/2-inch pieces
1 poblano pepper - seeds and white ribs removed, diced into 1/2-inch pieces
6 (6 inch) flour tortillas
cooking spray
6 sprigs cilantro, minced, divided
½ teaspoon onion powder
¼ teaspoon salt
1 ¼ pounds ground turkey
¼ cup water
3 tablespoons taco seasoning mix
1 teaspoon chili powder
1 cup guacamole
½ cup shredded Cheddar cheese

SPICY TURKEY TOSTADAS

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9



Spicy Turkey Tostadas image

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.

1 package (about 1 pound) Honeysuckle White® or Shady Brook Farms® 99% Fat Free Ground Breast of Turkey
1 (8-ounce) can tomato sauce
2 tablespoons lime juice
1 tablespoon chili powder
8 (5-inch) tostada shells
4 cups shredded cabbage or pre-cut cole slaw
1 teaspoon peanut or olive oil
2 tablespoons roughly chopped cilantro
4 plum tomatoes (about 1 cup), chopped

JUICY THANKSGIVING TURKEY

My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!

Provided by Kirsten

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h20m

Yield 20

Number Of Ingredients 13



Juicy Thanksgiving Turkey image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
  • Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
  • Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 555.6 calories, Carbohydrate 4.3 g, Cholesterol 201.2 mg, Fat 24 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 7 g, Sodium 680.2 mg, Sugar 1.9 g

2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 pound) whole turkey, neck and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 (14.5 ounce) can chicken broth
1 (750 milliliter) bottle champagne

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