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Stack it up!
Preheat oven to 425 F. Line two baking sheets with foil and spray the foil with non-stick cooking spray. Brush each corn tortilla with olive oil on both sides and bake until crisp, 10 to 12 minutes.
Meanwhile, combine ground turkey and spices in a bowl. Heat a skillet to medium-high heat and add ground turkey, onion and jalapeno. Cook for about 8 to 10 minutes. Drain any grease and set aside.
In a small saucepan over medium heat, combine beans, 1/2 cup cheese, and milk. Heat until warm.
To serve, set out 8 tortillas. Layer each with 2 tablespoons of bean mixture, 1 tablespoon guacamole, 1 teaspoon sour cream, 2 tablespoons of turkey mixture, 2 tablespoons lettuce, 2 tablespoons tomatoes, and 2 tablespoons cheese. Then stack four of them on top of the other four to make 4 tostada stacks. Top each stack with a third corn tortilla and garnish with sour cream and avocado slices.
Recipe adapted from Cuisine Tonight.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!