Lighten things up with this delicious twist! Healthier Mexican Tostadas are packed with lean ground turkey and all the expected yummy flavors! Yes, all the Mexican spices party with this mixture of beloved protein, fresh mushrooms, sweet corn, and kidney beans all atop crunchy tostada that’s stacked with nonstop gusto! Fresh lettuce, tomatoes, and cilantro take Healthier Mexican Tostadas over the finish line to a satisfying, guilt-free meal! Let this one help lighten the load!


For the tostadas:

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

For topping:

  • 2 cups lettuce, shredded
  • 1 cup tomatoes, chopped
  • 1/4 cup fresh cilantro, minced


Step 1 –In a large skillet over medium-high heat, add the turkey, the mushrooms, the bell pepper, and the onion and cook, while crumbling the meat, until the turkey is no longer pink and the vegetables are tender, about 6-8 minutes. Drain the excess grease.

Step 2 –Add the garlic to the turkey mixture and cook, about 1 minute.

Step 3 –Add the kidney beans, the salsa, the green chiles and their juices, the chili powder, the cumin, the salt, and the hot pepper sauce to the turkey mixture and cook until it is heated through, about 4-5 minutes.

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Step 4 –Add the cheese and the corn to the turkey mixture and cook until it is heat through.

Step 5 –Spread about 1/3 cup of the turkey mixture over each of the tostada shells.

Step 6 –Serve the tostadas topped with the lettuce, the tomatoes, and the cilantro.