Turkey Tostadas with Cranberry Chipotle Sauce

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Turkey Tostadas with Cranberry Chipotle Sauce
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  • Prep 15 min
  • Total 30 min
  • Servings 4
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Looking for a creatively tempting recipe for Thanksgiving leftovers? Our spicy 30-minute tostadas are made with cooked turkey, fresh cranberries and chipotle chili and adobo sauce.
By Angie McGowan
Created Oct 31, 2012



  • 1 cup fresh or frozen cranberries
  • 1/4 cup packed brown sugar
  • 1 tablespoon chopped chipotle chili and adobo sauce
  • 1/2 cup water


  • 1 tablespoon vegetable oil
  • 4 cups shredded cooked turkey
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon chipotle chili powder
  • 2 cups shredded lettuce
  • 8 Old El Paso™ tostada shells (from 4.5-oz box)


  • 1
    In 1-quart saucepan, heat Sauce ingredients to boiling over medium heat. Cook 10 to 15 minutes or until cranberries have popped and sauce has thickened.
  • 2
    Meanwhile, in 10-inch skillet, heat oil over medium heat. Add turkey, cumin, oregano and chili powder; stir to mix. Cook 5 to 7 minutes or until turkey is thoroughly heated.
  • 3
    Heat refried beans as directed on can.
  • 4
    To assemble tostadas, spread each tostada shell with warm refried beans. Top with turkey, lettuce and sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leftover cooked chicken can be substituted for the turkey in this recipe.
  • tip 2
    Recipe can easily be doubled or tripled.


Nutrition Facts are not available for this recipe
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