Ground turkey makes a lighter and healthier filling than ground beef for tostadas and tacos. Even low-fat ground turkey becomes moist and flavorful with the addition of tomatoes, salsa, and spices.
I browned the entire pound package and added a whole onion, and doubled the salt. I then saved half of the meat mixture for Baked Ziti or other Italian meat sauce.
These seasonings are at the low end of the spicy scale, so season to your taste.
Ingredients: Makes approximately 8 – 10 tostadas or tacos
- 2 Tb olive oil
- 1/2 pound ground turkey
- 1/2 onion, chopped finely
- 1 teaspoon sea salt
- 2 garlic cloves, thinly sliced and chopped
- A few shakes red pepper flakes
- A few grinds of black pepper
- 1/2 tsp of chipotle or other chili powder
- 1 tsp oregano
- 1 Roma tomato, chopped
- 2 Tb salsa chipotle or salsa Mexicana
- 1/4 cup water or broth
Heat olive oil in a large saucepan until it shimmers. Place turkey on the oil and let it sit about 5 minutes or so until it browns. Turn it over and let it brown on the other side a few minutes, then use a metal spatula to break it up. Add the chopped onion and salt, and continue breaking up the turkey. Cover the pan and turn the heat to simmer for 15 minutes.
Stir in garlic and seasonings, the tomato, salsa and water or broth. Cook for about 10 minutes until the liquid is absorbed but turkey is not too dry.
Spread the tostada shell with frijoles pintos, then with the turkey. Top with lettuce, cilantro, tomato, avocado, radishes and black olives (halved so they won’t roll off the tostada!) and salsa if desired. Tacos pretty much the same, except with heated tortillas.