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Tex-Mex Turkey Tostadas Recipe

Tex-Mex Turkey Tostadas

Just as that Kevin Costner movie predicted, if you build it they will come. We’re guessing they weren’t talking about the unfinished border wall, but some rather innovative self-serve tostada bowls. You can make it in your own kitchen that is simple and easy to make using everyday kitchen accessories you already have in the kitchen. Since this recipe uses turkey, you’ll be surprised how tender and juicy turkey breast is compared to chicken or beef.
The advantage of this recipe is that it only takes 30 minutes to put together for friends or family. Now you can finally use that package of Mexican-Style Roasted Corn that will give your tostadas that authentic fire-roasted feel as if you cooked everything on a hot skillet.
Total Time 55 mins
Course Main Course
Cuisine American
Calories 374 kcal


  • Muffin tray
  • Medium sized bowl
  • Bowl
  • Pan
  • Large bowl


  • 1 Lb Whole turkey breast
  • 6-8 Flour tortilla
  • 1 Package Mexican-Style Roasted Corn
  • 1 Packet Taco seasoning (any brand)
  • 1 Tablespoon Cayenne chili powder
  • 1 Tablespoon Olive oil
  • 1 Medium Onion (yellow)
  • Cup Brown rice
  • 1 Cup Guacamole
  • 1 Cup Sour cream
  • 1 Cup Shredded cheese (jalapeno jack cheese)


  • The first step is to preheat your oven to 350 degrees Fahrenheit and let it warm for 10-15 minutes. Take a muffin tray, turn it upside down and use a vegetable spray like Pam or an olive oil spray. Take a dinner plate-sized tortilla and carefully slip the edges in between the raised cup shapes. If you have more than one muffin tray, this works better to fit all four sides. This will make two equally spaced tostada bowls for each tray. Then spray the inside of each tortilla with spray oil.
  • When this is done, place these into the oven for 18 to 20 minutes until they become golden brown and crispy. You can take these and repeat this until you finish your tostada bowls. They stack neatly inside each other until they are used. Let them cook before handling them.
  • Using a cutting board, take your turkey breast and slice this into small strips that are thick and 1-inch in length. Place these strips into a medium-sized bowl and then add a bit of olive oil to coat the turkey strips. Add your taco powder and cayenne chili powder into the sliced turkey and mix it together until totally coated. Let it sit for 5-minutes.
  • In a skillet heated to medium heat, it’s now time to warm up the roasted corn until it’s nice and hot. Place the finished corn into a bowl and set it aside. Now use the same skillet to add the turkey mixture so it will cook and brown. It takes just a few minutes for the turkey to cook and will get smaller as it reduces by the heat.
  • When the meat starts to look dry, add one cup of water into the skillet and add then sprinkle the brown rice into the pan. Mix this around a little and then place a lid on the skillet to cook the rice. This will take about 10-15 minutes and allows the turkey to soften while the rice cooks.
  • When the rice is finished, remove the lid and allow the steam to flow away. Take your guacamole and sour cream and set up a serving area.
  • Transfer the turkey and rice into a large bowl and start to serve the ingredients.
  • Start with the meat and rice in a tostada bowl and add the corn on top followed by shredded cheese. Add the sour cream or guacamole as you like. Enjoy!