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.
In another mixing bowl mix up the Southwest salad mixture with the dressing it came with.
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.
On 2 baking sheets, lay down 4-6 tostada shells.
Spread the kidney beans on and top with cheese and turkey.
Place another tostada shell on your stack and repeat. Beans, cheese, then turkey.
Bake in the oven at 350 for 10 minutes utnil the cheese is melted.
Top with the Southwest salad mixture and salsa/sour cream if desired!