Best 8 Turkey Rice Tostadas Recipes

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**Savor the Delightful Fusion of Flavors: Turkey Rice Tostadas – A Culinary Symphony Awaiting Your Taste Buds**

Embark on a tantalizing culinary journey with our enticing Turkey Rice Tostadas, a symphony of flavors that will captivate your taste buds. Picture perfectly crispy tostada shells, generously adorned with succulent shredded turkey, fluffy rice, a medley of vibrant vegetables, and a symphony of tantalizing sauces. This delectable dish offers a harmonious balance of textures and flavors, with every bite promising a new adventure. Intriguing variations await you within this article, including a tantalizing recipe featuring flavorful cranberry salsa, a delightful avocado crema rendition, and a zesty pico de gallo variation. Prepare to be enthralled as your senses dance to the rhythm of these culinary masterpieces.

Here are our top 8 tried and tested recipes!

TANGY TURKEY TOSTADAS



Tangy Turkey Tostadas image

I'm a health fitness specialist and personal trainer, so I know how important it is to make smart food choices to fuel my day. These fast and filling tostadas are packed with lean protein, fiber and a good dose of veggies. Have them any night of the week. -Julie Huntington, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 18

1-1/4 pounds lean ground turkey
3/4 cup sliced fresh mushrooms
1 medium green pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
4 drops hot pepper sauce
1-1/2 cups (6 ounces) reduced-fat Mexican cheese blend
1/2 cup frozen corn, thawed
16 tostada shells
2 cups shredded lettuce
1 cup chopped tomatoes
1/4 cup minced fresh cilantro

Steps:

  • In a large skillet, cook turkey, mushrooms, pepper and onion over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking turkey into crumbles; drain. Stir in garlic; cook 1 minute longer., Stir in beans, salsa, green chilies, chili powder, cumin, salt and pepper sauce. Cook, uncovered, 4-5 minutes or until heated through. Add cheese and corn; heat through. Spread about 1/3 cup filling over each tostada shell. Sprinkle with lettuce, tomatoes and cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on tostada shells with toppings.

Nutrition Facts : Calories 356 calories, Fat 15g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 739mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 25g protein.

CRISPY GROUND TURKEY TOSTADAS



Crispy Ground Turkey Tostadas image

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

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

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

TURKEY RICE



Turkey Rice image

What ultimately sets a great holiday leftover dish apart from the rest? The answer: lots of flavor, not a lot of ingredients, and the ability to stand on its own rather than remind us of the meal it came from. This turkey rice, which is in fact a little more turkey than rice, checks all the boxes, and a fresh, 3-ingredient salsa adds the bright finishing touch.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Legs

Time 1h45m

Yield 4

Number Of Ingredients 12

1 cooked turkey leg
1 cooked turkey thigh
½ cooked turkey breast, chopped
4 cups chicken broth, or more as needed
1 yellow onion, diced
¾ cup uncooked white rice
2 teaspoons kosher salt
1 pinch freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons minced green onions
2 tablespoons minced red pepper
¼ cup cilantro leaves, minced

Steps:

  • Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.
  • Transfer turkey pieces to a bowl and let cool until safe to handle.
  • Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.
  • Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.
  • Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 33.6 g, Cholesterol 129.4 mg, Fat 11.2 g, Fiber 1.3 g, Protein 47.8 g, SaturatedFat 3.3 g, Sodium 2539.2 mg, Sugar 2.8 g

TURKEY TOSTADAS



Turkey Tostadas image

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

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

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.

CRISPY TURKEY TOSTADAS



Crispy Turkey Tostadas image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 medium onion, thinly sliced
3 cups shredded cooked turkey or chicken (12 ounces; see Tip)
8 corn tortillas
Canola or olive oil cooking spray
1 avocado, pitted
1/4 cup prepared salsa
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh cilantro
1 cup shredded romaine lettuce
1/2 cup shredded Monterey Jack cheese
1 14-ounce can petite diced tomatoes, preferably with jalapenos

Steps:

  • Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think-crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapenos, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.;
  • Position racks in the upper and lower thirds of the oven; preheat to 375degreesF. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.
  • NUTRITION INFORMATION: Per serving: 397 calories; 15 g fat (5 g sat, 7 g mono); 86 mg cholesterol; 34 g carbohydrate; 33 g protein; 8 g fiber; 621 mg sodium; 709 mg potassium. Nutrition bonus: Calcium, Magnesium, Potassium, Vitamin A & Vitamin C (20% daily value), Iron (15% dv). 2 Carbohydrate Servings Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat, 1 1/2 fat
  • TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
  • From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris;

TURKEY TOSTADAS



Turkey Tostadas image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

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.

SPICY TURKEY TOSTADAS



Spicy Turkey Tostadas image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

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

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.

BLACK BEANS AND RICE TOSTADAS



Black Beans and Rice Tostadas image

Try this Mexican tostada recipe instead of traditional tacos - ready in less than 30 minutes. Start with Zatarain's Black Beans and Rice then top tostada shells with cooked chicken and assorted toppings.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 Servings

Number Of Ingredients 6

2½ cups water
1 package ZATARAIN'S Black Beans and Rice )Substitution: Reduced Sodium Black Beans and Rice)
1 package ZATARAIN'S® Black Beans and Rice )Substitution: Reduced Sodium Black Beans and Rice)
2 tablespoons butter (Substitutions: 2 tablespoons margarine or olive oil)
8 tostada shells
2 cups shredded cooked chicken

Steps:

  • Mix water, Rice Mix and butter in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking Remove from heat. Let stand 5 minutes For each tostada shell, top with 1/3 cup rice mixture, ¼ cup chicken and assorted toppings, if desired Cooking tips: Black Beans & Rice Wraps: Use flour tortillas (8-inch) in place of the tostada shells. Serving Suggestion: Top with assorted toppings, such as shredded cheese, shredded lettuce, chopped avocado, salsa, sour cream and chopped fresh cilantro.

Tips:

  • Choose the right tortillas: Corn tortillas are the traditional choice for tostadas, but you can also use flour tortillas. If you're using corn tortillas, be sure to heat them until they're soft and pliable before adding the toppings.
  • Don't overload the tostadas: Tostadas are best when they're simple and easy to eat. Don't pile on too many toppings, or they'll become soggy and difficult to hold.
  • Use fresh, flavorful ingredients: The best tostadas are made with fresh, high-quality ingredients. Use ripe tomatoes, crisp lettuce, and flavorful cheese. You can also add your favorite cooked meats, vegetables, or beans.
  • Don't forget the sauce: A good sauce can really make a tostada. You can use your favorite store-bought sauce or make your own. A simple salsa or guacamole is always a good choice.
  • Serve tostadas immediately: Tostadas are best when they're served immediately after they're made. If you need to make them ahead of time, store them in the refrigerator and reheat them in the oven or toaster oven before serving.

Conclusion:

Tostadas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. With a little creativity, you can create endless variations of tostadas that your whole family will love.

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