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Turkey Tostadas with Cranberry Chipotle Sauce

  • Prep 15 min
  • Total 30 min
  • Servings 4
  • Save
    113
  • Pinterest
    27
  • Print
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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. MORE + LESS -

Angie McGowan
October 31, 2012

Ingredients

Sauce

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

Tostadas

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)

Steps

Hide Images
  • 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.

Expert Tips

Leftover cooked chicken can be substituted for the turkey in this recipe.

Recipe can easily be doubled or tripled.

Nutrition Information

No nutrition information available for this recipe

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