Healthy Lunch Week 4: Taco Salad Tostadas


For the second time this fall, I have a cold.  That’s two flus and two colds before December.

Really immune system?  You really want to go there?

Maybe I should try some really crazy remedy for my sicknesses.  Like acupuncture or aromatherapy.


But since I don’t want to be a huge bummer, I will just share these wonderful tostadas with you.

This is actually kind of a double post, because I made these for dinner but had plenty of leftovers for a super easy, delicious lunch.

I’m a cheater I’m sorry.

But to make it up to you, I will post my favorite homemade taco seasoning.  So that you don’t get a ton of extra added salts and chemicals into your body.  That’s a fair trade, right?

Taco Seasoning Ingredients:

1 Tbs. chili powder

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/8-1/4 tsp. red pepper flakes (to taste)

1/4 tsp. oregano

1/2 tsp. paprika

1 tsp. cumin

1/2 tsp. sea salt

Fresh ground black pepper

Ingredients for Taco Salad Tostadas:

1 lb. ground turkey

1 recipe taco seasoning

8 corn tortillas

Cooking spray


Lettuce for topping

Taco veggies (onions, tomatoes, olives, etc.)

1 can pinto beans, drained and rinsed

Reduced fat Mexican cheese

Dressing Ingredients:

 1 container 0% Greek yogurt, plain

2 Tbs. salsa

1 Tbs. taco seasoning

2 Tbs. cilantro, chopped

Milk (to thin, if necessary)

In a small bowl, combine taco seasoning ingredients.  Set aside.

Brown taco meat in a pan.  While it browns, spray tortillas with cooking spray and sprinkle with salt.  Bake at 350* F for 15-18 minutes, or until browned and crispy.

Drain the fat out of turkey if necessary and add taco seasoning and 1/2 c. water.  Cover and bring to a boil for 5 minutes or until the water is absorbed.

While the turkey boils, combine all dressing ingredients in a bowl.  Add milk if it is too thick.

Mix lettuce with salad dressing and other veggies you like.  I made these as a last minute meal so all I had is lettuce.  However, I’ll probably add some tomatoes or something next time.

Top tostada shells with beans, cheese, turkey, and salad.

Serve and enjoy!

These tostadas may seem like they takes a lot of steps, but they actually only took me 30 minutes start to finish.  My perfect weeknight meal!


Make these for dinner one night, and have them for lunch the next day!

You know you want to.


Oh, and top these with salsa if you really, really want to.

Nutrition Facts (2 tostadas)

2 corn tortillas: 104 calories

1/2 c. beans: 101

2 oz. ground turkey: 130 calories

2 c. lettuce: 10 calories

2 Tbs. dressing: 30 calories

2 Tbs. reduced fat Mexican cheese: 25 calories

Total: 400 calories

Serve it with some extra fruits or veggies for an even healthier, filling meal!



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