Best 13 Turkey Tostadas Recipes

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**Tostadas de Pavo: A Culinary Symphony of Mexican Flavors**

Embark on a culinary journey to the heart of Mexican cuisine with our tantalizing tostadas de pavo, a symphony of flavors that will delight your taste buds. These crispy tostadas are adorned with succulent roasted turkey, a medley of vibrant vegetables, creamy avocado, tangy pickled onions, and a drizzle of zesty salsa. Each bite offers a harmonious blend of textures and flavors, making this dish a true fiesta in your mouth.

**Recipes Included:**

1. **Roasted Turkey Tostadas:** Indulge in the classic combination of roasted turkey, crisp lettuce, juicy tomatoes, and creamy avocado, all nestled on a golden tostada shell.

2. **Veggie Tostadas:** A delightful symphony of roasted vegetables, including tender zucchini, sweet bell peppers, and flavorful mushrooms, topped with crumbled queso fresco and a zesty cilantro-lime salsa.

3. **Black Bean and Corn Tostadas:** Savor the vibrant flavors of black beans, sweet corn, crunchy red cabbage, and tangy tomatillo salsa, all harmonized on a crispy tostada base.

4. **Tropical Turkey Tostadas:** Embark on a tropical adventure with these tostadas featuring juicy roasted turkey, sweet pineapple, tangy mango, and a refreshing coconut-lime salsa drizzle.

5. **Loaded Turkey Tostadas:** Experience a culinary extravaganza with these tostadas piled high with roasted turkey, gooey melted cheese, crisp bacon, and a spicy pico de gallo salsa.

Let's cook with our recipes!

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

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 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

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.

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.

TURKEY TOSTADAS



Turkey Tostadas image

These tostadas are a great alternative to ground beef tacos. They have a delicious Tex-Mex flavor and are nutritious. I prefer to leave out the mushrooms. Hope you enjoy them!

Provided by Karamia

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/4 lbs lean ground turkey
1/2 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
3/4 cup sliced fresh mushrooms
1 (16 ounce) can kidney beans, rinsed and drained
1 cup salsa
1 (4 ounce) can chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
4 drops hot pepper sauce
1 1/2 cups reduced-fat Mexican cheese blend
1/2 cup frozen corn, thawed
16 corn tostadas (5 inches)
2 cups shredded lettuce
1 cup chopped tomato
1/2 cup minced fresh cilantro
sour cream

Steps:

  • Cook turkey over medium heat in a large nonstick skillet until no longer pink; drain.
  • Add onion, green pepper, and garlic; cook and stir for about 3 minutes or until onion is slightly tender.
  • Add mushrooms and cook 1 minute longer.
  • Stir in salsa, beans, chilies, chili powder, cumin, salt and hot sauce and cook for about 5 minutes.
  • Stir in cheese and corn and cook until heated through.
  • Assemble tostadas by spreading about 1/3 cup filling over shells. Top with whatever toppings you like.

CRISPY TURKEY TOSTADAS



Crispy Turkey Tostadas image

Recipe from Eating Well. 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 jalapeños, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.

Provided by landlocked 2

Categories     Chicken Breast

Time 1h10m

Yield 8 tostadas, 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 375°F.
  • 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.

TURKEY-CORNBREAD TOSTADAS



Turkey-Cornbread Tostadas image

Yummy baked cornbread rounds replace tortilla shells for a unique spin on a Mexican favorite.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 10

1 1/4 cups Original Bisquick™ mix
1/2 cup cornmeal
1/2 cup milk
1 lb lean ground turkey
1 package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix
2/3 cup water
1/2 cup finely shredded Mexican cheese blend (2 oz)
1 cup shredded lettuce
1/4 cup sour cream
1/4 cup Old El Paso™ taco sauce

Steps:

  • Heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cornmeal and milk until soft dough forms. Drop dough into 4 mounds on cookie sheet. Pat each mound into 5-inch round, using fingers coated in Bisquick mix; pinch edges to form 1/4-inch rim. Prick bottoms with fork.
  • Bake 8 to 10 minutes or until golden brown. Place on individual serving plates.
  • Meanwhile, in 10-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning mix and water. Cook uncovered about 5 minutes, stirring occasionally, until thick and bubbly. Spoon turkey mixture onto baked rounds. Top with cheese, lettuce, sour cream and taco sauce.

Nutrition Facts : Calories 510, Carbohydrate 50 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 4 g, TransFat 2 g

EASY TURKEY-POBLANO TOSTADAS



Easy Turkey-Poblano Tostadas image

This is a fresh way to use leftover turkey and stuffing for an easy supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h

Number Of Ingredients 8

2 poblano chilies
2 (8-inch) flour tortillas
1/2 teaspoon olive oil
1 1/2 cups shredded leftover Roast Turkey With Sage and Mushroom Stuffing
1 cup grated white cheddar cheese
1/2 small red onion, thinly sliced
Coarse salt and ground pepper
Cranberry relish, or prepared salsa

Steps:

  • Heat broiler, with rack 4 inches from heat. Cut stems from chiles; place on a baking sheet. Broil, turning occasionally, until charred all over, about 20 minutes. Transfer to a bowl; cover with plastic wrap, and steam 20 minutes. With a paper towel, rub off chile skins; pull out seeds, and discard. Thinly slice chiles; set aside.
  • Brush each side of tortillas with oil, and place on baking sheet. Broil until golden, 3 to 5 minutes.
  • Turn tortillas over. Dividing ingredients evenly, layer with chiles, turkey, cheese, and onion. Season with salt and pepper.
  • Broil until cheese is golden, about 5 minutes. Serve with leftover cranberry relish or prepared salsa.

CRISPY TURKEY TOSTADAS



CRISPY TURKEY TOSTADAS image

Categories     Chicken     Bake

Number Of Ingredients 11

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

Steps:

  • 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. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. 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 chicken mixture, lettuce, and cheese.

TURKEY TOSTADAS WITH CRANBERRY CHIPOTLE SAUCE



Turkey Tostadas with Cranberry Chipotle Sauce image

Looking for a creatively tempting recipe for Thanksgiving leftovers? Our spicy 30-minute tostadas are made with cooked turkey, fresh cranberries and chipotle chili and adobo sauce.

Provided by By Angie McGowan

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

1 cup fresh or frozen cranberries
1/4 cup packed brown sugar
1 tablespoon chopped chipotle chili and adobo sauce
1/2 cup water
1 tablespoon vegetable oil
4 cups shredded cooked turkey
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon chipotle chili powder
2 cups shredded lettuce
8 Old El Paso™ tostada shells (from 4.5-oz box)

Steps:

  • In 1-quart saucepan, heat Sauce ingredients to boiling over medium heat. Cook 10 to 15 minutes or until cranberries have popped and sauce has thickened.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat. Add turkey, cumin, oregano and chili powder; stir to mix. Cook 5 to 7 minutes or until turkey is thoroughly heated.
  • Heat refried beans as directed on can.
  • To assemble tostadas, spread each tostada shell with warm refried beans. Top with turkey, lettuce and sauce.

Nutrition Facts : ServingSize 1 Serving

TANGY TURKEY TOSTADAS



TANGY TURKEY TOSTADAS image

Yield 8

Number Of Ingredients 13

1 1/4 pounds lean ground turkey
1/2 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chilies
1/2 teaspoon salt
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

Steps:

  • In a large skillet, cook turkey over medium heat until no longer pink; drain. Add the green pepper, onion and garlic. Cook and stir for 3 minutes or until onion is tender. Stir in the beans, salsa, chilies, and salt. Cook for 5 minutes or until heated through. Add cheese and corn; heat through.

TURKEY & RICE TOSTADAS



Turkey & Rice Tostadas image

These yummy bites make a great snack during the big game or a light lunch after an afternoon of shopping. Starring turkey, rice, beans and a zesty sauce, the tostadas are a tasty alternative to the usual turkey sandwiches. -Dawn Onuffer, Crestview, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 can (15 ounces) tomato sauce
2 tablespoons dried minced onion
2 teaspoons dried minced garlic
2 teaspoons chili powder
1/8 teaspoon ground cumin
8 corn tortillas (6 inches)
Cooking spray
2 cups shredded cooked turkey breast
1/2 cup cooked brown rice
1 can (16 ounces) refried beans
Optional toppings: shredded lettuce, chopped tomato and shredded Mexican cheese blend

Steps:

  • In a small saucepan, combine the tomato sauce, onion, garlic, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened., Place tortillas on an ungreased baking sheet; spritz on both sides with cooking spray. Bake tortillas at 400° for 5-7 minutes on each side or until edges are crisp. , Meanwhile, in a large microwave-safe bowl, combine turkey and rice. Microwave on high for 3 minutes or until heated through. Place refried beans in a small microwave-safe bowl; heat through., Spread beans over tortillas. Top with turkey mixture and sauce. Serve with toppings of your choice.

Nutrition Facts : Calories 388 calories, Fat 4g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 965mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 11g fiber), Protein 33g protein.

Tips:

  • Use fresh, high-quality ingredients for the best flavor. Look for ripe avocados, crisp lettuce, and juicy tomatoes. Fresh cilantro and lime juice can also brighten up the dish.
  • Don't overcrowd the tostadas. You want each ingredient to have a chance to shine, so don't pile them on too high. Start with a layer of refried beans, then add the turkey, cheese, lettuce, and tomatoes. Top it off with a dollop of guacamole and a squeeze of lime juice.
  • Serve the tostadas immediately. This dish is best enjoyed fresh, so don't let it sit around for too long before serving. If you're making them ahead of time, store the components separately and assemble them just before serving.

Conclusion:

Turkey tostadas are a delicious and easy-to-make Mexican dish that can be enjoyed for breakfast, lunch, or dinner. They're perfect for a quick weeknight meal or a fun weekend brunch. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love. So next time you're looking for something new to try, give turkey tostadas a try. You won't be disappointed!

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