A quick and easy Tex-Mex dinner idea, featuring ground turkey taco meat, a black bean puree, Monterrey Jack cheese and fresh vegetables.
- 6 corn tortillas
- 3/4 cup canola oil
- 2 tablespoons canola oil
- 1 pound 85/15 ground turkey
- 2 tablespoons + 1 teaspoon TAK's Tex-Mex Spice Blend or 1 1/2 tablespoon store-bought taco seasoning
- 26.5 ounce can black beans
- 1 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon cayenne pepper
- 2 cups freshly grated Monterey Jack cheese
- Grape tomatoes seeded and quartered
- Romaine or Iceberg lettuce shredded or finely chopped
- Finely diced red onion
- Sour cream
- Hot Sauce
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Have ready a rimmed baking sheet lined with paper towels. Add 3/4 cup Canola oil to the cleaned skillet and place over medium-high heat. Allow oil to come to temperature.
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Add 2-3 tortillas to the oil at a time, taking care not to overcrowd the pan. Cook for 30-45 seconds on each side, until golden brown and crispy.
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Add 2 tablespoons of Canola oil to a large skillet over medium-high heat. Add the turkey and sprinkle over the seasoning. Break apart the meat and saute for 6-8 minutes, or until fully cooked. Transfer turkey to a separate bowl using a slotted spoon, and set aside until ready to use.
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Clean the skillet and set aside. In a saucepan over medium heat, add the beans, cumin, paprika, salt and pepper. Allow to rapidly simmer for 5 minutes, stirring occasionally. Set aside to cool slightly.
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Set on the paper towels to absorb excess grease. Using a potato masher or the back of a wooden spoon, crush the black beans into a chunky puree.
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Add a large dollop of black beans to the center of each tostada shell and spread to the edges. Sprinkle with Monterrey Jack cheese and top with ground turkey and desired veggies. Serve and enjoy.
If you are not making homemade tostada shells, use store-bought tostadas.