Best Turkey Cornbread Tostadas Recipes

TURKEY-CORNBREAD TOSTADAS

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cornmeal and milk until soft dough forms. Drop dough into 4 mounds on cookie sheet. Pat each mound into 5-inch round, using fingers coated in Bisquick mix; pinch edges to form 1/4-inch rim. Prick bottoms with fork.
• Bake 8 to 10 minutes or until golden brown. Place on individual serving plates.
• Meanwhile, in 10-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning mix and water. Cook uncovered about 5 minutes, stirring occasionally, until thick and bubbly. Spoon turkey mixture onto baked rounds. Top with cheese, lettuce, sour cream and taco sauce.

TANGY TURKEY TOSTADAS

Steps:

• In a large skillet, cook turkey, mushrooms, pepper and onion over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking turkey into crumbles; drain. Stir in garlic; cook 1 minute longer., Stir in beans, salsa, green chilies, chili powder, cumin, salt and pepper sauce. Cook, uncovered, 4-5 minutes or until heated through. Add cheese and corn; heat through. Spread about 1/3 cup filling over each tostada shell. Sprinkle with lettuce, tomatoes and cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on tostada shells with toppings.

CORNBREAD TURKEY CASSEROLE

Steps:

• Prepare stuffing mix according to package directions. Add turkey and cheddar cheese.
• Combine the soups and milk.
• Pour 1 cup each into 3 greased 13x9x2 inch baking dishes. Top each with turkey mixture and remaining soup mixture.
• Sprinkle with Swiss cheese.
• Cover and freeze 2 casseroles for up to 3 months.
• Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving.
• To use frozen casseroles: Thaw in the refrigerator. Bake uncovered at 350 for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.

TURKEY TOSTADAS

Steps:

• Preheat the oven to 350˚ F. Lay the tostadas on a rimmed baking sheet and bake until toasted, about 5 minutes. Sprinkle with the chile-lime seasoning while still warm; set aside.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the carrot, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the carrot is lightly browned, about 3 minutes.
• Add the turkey and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Clear a space in the middle of the skillet and add the tomato paste, chili powder and cumin. Cook the paste mixture, stirring, until a shade darker, about 30 seconds, then stir the mixture into the turkey. Cook until well coated, about 1 more minute. Add 1/4 cup water and cook until saucy, about 1 minute. Remove from the heat and season with salt and pepper.
• Spread the sour cream on the tostadas, then add the turkey. Top with lettuce, tomato, avocado and cheese.

CRISPY TURKEY TOSTADAS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 375°F.
• Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
• Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
• Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
• To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.

TURKEY TOSTADAS

Steps:

• Cook turkey over medium heat in a large nonstick skillet until no longer pink; drain.
• Add onion, green pepper, and garlic; cook and stir for about 3 minutes or until onion is slightly tender.
• Add mushrooms and cook 1 minute longer.
• Stir in salsa, beans, chilies, chili powder, cumin, salt and hot sauce and cook for about 5 minutes.
• Stir in cheese and corn and cook until heated through.
• Assemble tostadas by spreading about 1/3 cup filling over shells. Top with whatever toppings you like.