Ground Turkey and Bean Tostadas are a perfect weeknight meal. Make the meat and bean mixture ahead of time, and then simply bake the tostadas for 15 minutes with a sprinkle of cheese. Easy and so tasty!
I don’t think I will ever get bored of Tex-Mex. There are so many different ways you can make tacos, enchiladas, burritos, fajitas, nachos, and tostadas. I have only begun to concoct these types of recipes. So I hope you are a Tex-Mex fan like we are, because I’ll be sharing all of my favs.
If ya’ll like enchiladas, I have a great one that I’ll be posting soon. –> #texmexorbust
I used Jennie-O turkey again for this recipe. It’s a great substitute for beef, and it’s become hard for my family to tell the difference. This meat and bean mixture takes about 30 minutes to make, and then it simmers for another 30 minutes or so.
Besides the turkey, onion, garlic, jalapeño, and a few spices, the remaining ingredients are simply the following.
- fire roasted diced tomatoes
- cannelloni beans
Trust me. This is a great weeknight meal, and we use the meat and bean mixture in tacos as well as tostadas. Mike even likes to eat it plain – in a bowl. With a fork. 🙂
A couple of Zach’s friends came over today to eat these tostadas – because I called him and told him I needed “eaters”. Before I fed them, I asked for a model to hold the tray. So sweet Ashlyn volunteered. She’s pretty cute, and makes these tostadas look pretty great too. 🙂
A quick word on the spice level. I only used ONE jalapeño for this recipe. That’s REALLY not much, and they weren’t too spicy at all. I’ve had to start making two versions of my Tex-Mex. One with mild spice (like this recipe), and another with extra spice (jalapeños!), mainly for Josh.
So if you are leery, never fear. This Ground Turkey and Bean Tostadas recipe is for you. 🙂
Please let me know if you try these Ground Turkey and Bean Tostadas, and how you like them!
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Spicy tacos made with ground turkey, white beans, corn, tomatoes, and jalepenos!
- 1 Tablespoon olive oil
- 1 medium onion - diced
- 1 large jalepeno - with seeds
- 3 gloves garlic - diced
- 2 pounds ground turkey - 93% lean
- 3 Tablespoons cumin
- kosher salt and pepper - to taste
- 2 15 oz. cans cannelloni beans - rinsed and drained
- 2 15 oz. cans diced tomatoes - one drained, the other undrained
- 1 11 oz. can Mexicorn - drained
- 1/2 cup salsa - any heat you want
- tostado shells
- shredded cheese
- sliced jalapeno and avocado - to serve
In a large sauce pan, sauté the onion and jalapeño in olive oil, for about three minutes. Add garlic and stir for 30 seconds or so.
Add the ground turkey and season with kosher salt, pepper, and cumin. Cook until the turkey is cooked through and then drain excess fat.
Drain and rinse the cannelloni beans in a strainer. Strain one can of diced tomatoes but not the other. Add the beans, tomatoes, corn, and salsa to the meat.
Simmer the mixture for another 30 minutes, or until liquid reduces.
To serve, spoon the ground turkey mixture on tostadas and sprinkle with cheese. Bake in preheated oven, on 400 degrees, until tostadas are crunchy, and cheese is melted.
Remove tostadas from oven, top with jalapeño and avocado slices, and a little extra shredded cheese.