Leftover Turkey Tostadas

This spin on your classic tostada recipe can be ready in a snap!


  • 2 cups cooked turkey (cut into bite-size pieces) or 2 cups ground turkey (browned in a skillet and drained)
  • 2 tablespoons taco seasoning (chili)
  • 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)
  • 1/2 cup taco sauce
  • plain yogurt (low-fat or fat-free, optional)**
  • guacamole (or mashed avacado, optional)


  1. Wash and prepare vegetables.
  2. In a large skillet over medium heat, combine turkey, taco seasoning, and water.
  3. Bring mixture to boil. Reduce heat and simmer 5 minutes, stirring occasionally.
  4. Place tortillas on a cooking sheet. Bake at 375°F for 4-7 minutes or until tortillas are crispy.
  5. Spread tortillas with a tablespoon of beans. Top with 1/4 meat mixture and cheese.
  6. Return tortillas to oven to cook for 2-3 minutes or until cheese is melted.
  7. Top with tomatoes, lettuce, onions and taco sauce. Garnish with yogurt and guacamole, if desired.

 Allergy Warning:

This recipe contains milk.
*If you are allergic to milk-based cheese, try soy-based cheese or other dairy-free alternatives.
**If you are allergic to milk-based yogurt; try soy, almond, or coconut-based yogurt.

 Cut Down on Choking:

For kids 2- 4 years old, serve food in the following ways:

  • Stringy, melted cheese is a choking hazard. Exclude it, if you need to.
  • Cut tostadas into bite-sized, 1/2 inch portions.

*Picture from What’s Cooking USDA Mixing Bowl