This meal has been a family favorite for more than a decade. I started making it when my house was full of little kids. These are basically open-faced tacos, and we LOVE tacos!

This is a “Go To” meal for me. I typically always have the stuff for it on hand. I also love it whether it’s a cold winter night or a hot and busy summer night. It’s good ALL the time!

Brown and crumble the ground turkey. I always do the bigger sized packs. Then to make up for it I add TWO cans of Rotel tomatoes. Not just one.
This turkey mix freezes GREAT and also makes a good leftover for more tostadas, or nachos, or salad, or tacos etc.
Next add in the salt and pepper, black beans and Rotel Tomatoes. Keep over medium low heat while stirring occasionally until all the liquid has cooked off.

Smooth refried beans over the tostadas, top with the turkey mix, then sprinkle on shredded cheese.

Bake at 400 degrees for 10 minutes. Top with taco toppings for serving.



Black Bean and Turkey Tostadas
Ingredients
- 10 Tostada shells
- 1 lb. ground turkey
- 1 tsp salt
- ½ tsp black pepper
- 1 can black bean, drained and rinsed
- 1 can Rotel tomatoes, Undrained
- 1 can refried beans optional
- 1 cup Shredded Cheese Cheddar or a Monterey Jack blend
- Taco Toppings – Lettuce, taco sauce, tomatoes, avocado, sour cream, cilantro etc.
Instructions
- Preheat oven to 400°. In a large skillet, brown and crumble the turkey till fully cooked. Add salt and pepper.
- Add in the black beans and Rotel tomatoes. Put on medium low heat and stir occasionally till all the liquid has cooked off.
- Carefully smooth about ¼ cup refried beans over however many tostadas you are preparing for right now. I start with 6. Six of them fit nicely on a large baking sheet.
- Add a scoop of about ½ a cup of the turkey mixture and spread it evenly over each tostada.
- Cover each top with shredded cheese.
- Bake for 10-15 minutes. Till the cheese is melted and all is hot.
- Serve with taco toppings.