Wednesday, August 21, 2019

Turkey Tostadas #FantasticalFoodFight

This meal, made in one pot and ready in less than half an hour is the perfect Taco Tuesday offering.  Made with ground turkey it is perfect when you are watching your red meat consumption.   It is chock full of nutritious legumes and vegetables.  A meal that you will enjoy serving as much as your kids enjoy eating it.

The contenders in Fantastical Food Fight this month are competing to see who makes the best meal in under 30 minutes..........

My Teen doesn't start school until after Labor Day but some districts in Michigan are starting next week and in California my great nieces and nephew started on August 13th!!

Sarah of Fantastical Sharing of Recipes hosts a fight party each month and invites fellow bloggers to join in.  Since she knows how busy many of our readers will be this time of year with school starting back she chose the theme of 30 Minute Meals.  You can learn all about Fantastical Food Fight and learn how to join us on her information page.

I am all for quick weeknight meals, especially when we have to squeeze dinner into the end of school and the start of extracurricular activities.  Let's see what the others are bringing to the ring table.

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I started my Taco Tuesday dinner last night at 6:25 pm.  We had gotten home from California at 3 am.  I slept in until 10 am and then spent the day going through mail, paying bills, running errands, doing laundry and going grocery shopping.

When I was done with all of the obligatory functions, I grabbed my book and lounged in the pool for an hour.  Frank made me a Margarita.  After all, it was Taco Tuesday.  I took half of my drink in with me to finish while I began dinner.

I gathered my ingredients and got going.  I crumbled the turkey into a skillet, diced a small onion and added it to the pan along with minced garlic and diced green pepper.  Seasoned with salt and pepper and added the mushrooms to the skillet as well.  I let this cook, while I drained and rinsed the beans and drained the corn and the chiles.

I left the beans, corn and chiles in the colander in the sink.  Gave the turkey mixture another stir and got started on the fresh vegetables.  Took a quick look at the time at this point.

Began shredding the lettuce, dicing tomatoes, measuring out cheese and salsa, peeled and pitted the avocado and spooned out some sour cream.  Then it was time to drain the turkey mixture.  I poured it right over everything else in the colander, let it drain and returned it all to the skillet.

I added the salsa and taco seasoning and left it to warm through while I plated up the fresh veggies for people to add as they wished and yelled to the Teen to set the table.

Stirred half the cheese into the turkey mixture to melt and plated the other half with the tostada shells.

Spooned the turkey mixture into a bowl and took another look at the time as the Teen carried everything to the table.

I was amazed to see that I was well under 30 minutes, even with all the photos I had taken.

We said grace, made up our plates and were eating in less than half an hour from start to finish!!  This is one of the family's favorite meals.  The recipe makes enough for about 12 servings of Tostadas or Tacos.  This is okay because the turkey mixture freezes beautifully and can be rewarmed and used the same way.  I have also mixed it with rice in a casserole, covered it with cheese and baked it for another easy weeknight meal.  The filling is also delicious in burritos or enchiladas.

I placed the leftovers in the freezer this time and intend to take it to our friends, the Green's, on Friday.  I will rewarm it and serve it up with tortilla chips for a snack while enjoying their beach before dinner.

#Mexican, #tostadas, #turkey, #beans, #corn, #onepotmeals, #quick, #easy,
Entrees, Poultry
Yield: 12 servings

Turkey Tostadas

prep time: 10 Mcook time: 15 Mtotal time: 25 M
This meal, made in one pot and ready in less than half an hour is the perfect Taco Tuesday offering. Made with ground turkey it is perfect when you are watching your red meat consumption. It is chock full of nutritious legumes and vegetables. A meal that you will enjoy serving as much as your kids enjoy eating it.


  • 1 lb. ground turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, seeded and diced
  • salt and pepper, to taste
  • 8 oz. mushrooms, sliced
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can corn, drained 
  • 1 (4 oz) can green chiles, drained
  • 2 T. taco seasoning
  • 2 c. shredded Mexican blend cheese, divided
  • 24 Tostada Shells, warmed
  • Shredded lettuce, Diced tomato, Diced Avocado and sour cream for serving


How to cook Turkey Tostadas

  1. Place the turkey, onion, garlic  and green pepper into a large skillet over med high heat.  Season with salt and pepper, add the mushrooms.  Cook and stir until the turkey is crumbled and no longer pink and the vegetables are tender.  
  2. Drain if necessary and return to pan along with the salsa, beans, corn and chiles.  Season with the taco seasoning and cook for a minute or two until warmed through.  Stir in 1 cup of the cheese until melted.
  3. Serve with Tostada Shells, lettuce, tomatoes, avocado and sour cream, allowing people to make their own tostadas as desired.


Adapted from a recipe found at Taste of Home, submitted by Julia Huntington
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Created using The Recipes Generator


  1. Yum, I haven't had tostadas in forever, putting this on my menu for next week! I like your idea of mixing the leftovers with rice to make a casserole too.

  2. I love the photos of the clock as you cooked! So cute and clever. BTW, your tostadas sound wonderful. Welcome home!

    1. Thanks. I always love vacation and I'm always happy to get home.

  3. Wendy, may I feature this in my newsletter with a thumbnail pic and a link back to your blog?

  4. That looks so delicious and makes a wonderful meal too!

  5. We do Taco Tuesday each week but look at all those veggies!! I definitely need to do that asap!


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