Healthy Loaded Taco Salad Tostadas

WHITE KITCHEN RED WINE

“20-minute dinner? YES PLEASE! Lean ground turkey all topped on crunchy tostadas. These Loaded Taco Salad Tostadas are everything delicious about tacos with a fun twist.”

-WHITE KITCHEN RED WINE

Turkey

Turkey

MAIN INGREDIENT

INGREDIENTS:

– 8 tostada shells – 2 lbs ground turkey – 1 packet taco seasoning about 2-3 tablespoons – 1 bag Southwest salad mix pre mixed from the store in the produce section – 1 can kidney beans – 1 teaspoon salt – 1/2 teaspoon pepper – 1.5 cups shredded cheddar cheese – salsa or sour cream optional

Healthy Loaded  Taco Salad Tostadas

Yield

4 Servings

course

Main Course

Time

20 Minutes

cuisine

Mexican

1. In a small bowl add the drained and rinsed kidney beans, salt, and pepper. Mash until most of the beans are mashed up and it is spreadable. Set aside.

Directions:

2. In another mixing bowl mix up the Southwest salad mixture with the dressing it came with.

Directions:

3. In a skillet over medium high heat, cook the ground turkey and when it is mostly cooked through, add in the taco seasoning. Cook until fully done.

Directions:

4. On 2 baking sheets, lay down 4-6 tostada shells.

Directions:

5. Spread the kidney beans on and top with cheese and turkey.

Directions:

6. Place another tostada shell on your stack and repeat. Beans, cheese, then turkey.

Directions:

7. Bake in the oven at 350 for 10 minutes utnil the cheese is melted.

Directions:

8. Top with the Southwest salad mixture and salsa/sour cream if desired!

Directions:

Enjoy!

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