Tostadas Supremo with Turkey
plus Green Pepper, Lime Crema & Pico de Gallo
- Milk
- Wheat
- Soy
Can’t decide between the mouthwatering flavors of your favorite taco and the satisfying crunch-factor of a plate of nachos? Enter: the tostada, aka the perfect marriage of the two. In this recipe, you’ll layer tortillas with two types of cheese and toast in the oven until melty for a flat, golden, crispy base. Then, you’ll layer on all your toppings—think spiced pork and sautéed veggies, homemade pico de gallo, and tangy lime crema. Yep, it’s pretty safe to say these tostadas reign supremo.
Ingredients
10 ounce
Ground Turkey
1 unit
Onion
2 tablespoon
Sour Cream
1 unit
Long Green Pepper
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, core, and thinly slice green pepper crosswise into strips. Halve and peel onion; thinly slice one half. Finely chop remaining half until you have 2 TBSP. (For 4, thinly slice whole onion; finely chop a few slices until you have 3 TBSP.) Dice tomato. Zest and quarter lime.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and Southwest Spice Blend; cook, breaking up meat into pieces, until browned, 3-4 minutes (it’ll finish cooking in the next step). TIP: If there’s excess grease in your pan, carefully pour it out.
Swap in beef or turkey for pork.
• Add green pepper and sliced onion to pan with pork. Cook, stirring, until veggies are tender and pork is cooked through, 5-7 minutes. • Add Tex-Mex paste and 1⁄4 cup water (1⁄3 cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with pepper. Turn off heat; cover to keep warm.
• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. (For 4, divide tortillas between 2 sheets; toast on top and middle racks, flipping tortillas and swapping rack positions halfway through toasting.) • Toast on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. TIP: Tortillas brown quickly—keep a close eye on them.
• While tortillas toast, in a small bowl, combine tomato, chopped onion, juice from half the lime, and a pinch of salt and pepper. • In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Evenly sprinkle toasted tortillas with Mexican cheese blend and Monterey Jack. Return to oven until cheese melts, 1-2 minutes. • Divide cheesy tortillas between plates and top with pork mixture, pico de gallo, and crema. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The seasoned meat and pico de gallo deliver bold, satisfying flavor — a few found the green pepper quite spicy, so swap in a sweet bell pepper if you prefer milder heat 🌶️.
- Ease of prep: The recipe takes a bit longer than the listed time, but the fresh result is well worth the extra effort.
- Suggestions: Prick the tortillas generously — about 20 times — to prevent them from puffing up in the oven; some also found frying them gives a crispier result. Add cilantro to the pico de gallo and consider a little extra sour cream for the crema.
- Leftovers: The filling reheats well, making it a great next-day lunch — just store the tostada shells separately to keep them crisp.
- Tortillas: Toasted flour tortillas can puff and become fragile; some customers folded them in half like a taco or broke them up for a nacho-style plate, both of which worked well.
Reviews from our home cooks
Super easy and delicious! Makes 6 tostadas, 2 for each of us was more than enough, so we had 2 left over.
Really tasty! Kid approved - after switching poblanos to bell peppers and only adding a tbsp of Tex mex paste.
A little spicy but the pico de gallo and lime cream calmed it down
Messy to eat but oh so yummy! This was our first experience with tostadas, but we both were a fan!!
Tostadas turned out perfectly in the oven. I wish there was an easier way to eat them!
These were great! We had them with turkey instead of pork. Filling and satisfying meal.
Used ground turkey. Good but needs more moisture in sauce. Also once done, folded them in half. Delicious!
Even after poking the tortilla several times, they still bubbled up. We ate them just the same! I also added Mexican cheese on top of the turkey mixture. Tasty, satisfying meal.
It was great. I didn't cook the tortillas as long as recommended so I could add meat and fold the tortilla in 1/2. More like a taco.
Cooking the tortilla in the oven as instructed creates a puffy tortilla that you cannot put the ingredients on. We had to break up the tortilla and eat with a fork. Need a better way to cook the tortilla.
