Go Back Email Link
layered taco salad tostadas with slices of lime
Print Recipe
5 from 1 vote

Loaded Taco Salad Tostadas

A delicious and lean 20-minute meal with crispy tostada shells layered with southwest salad, beans, and ground turkey taco mix!
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Mexican
Author: Sara Ayesh

Ingredients

  • 8 to stada 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
  • ½ teaspoon pepper
  • 1.5 cups shredded cheddar cheese
  • salsa or sour cream optional

Instructions

  • 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!