Serves 4


  • 16 oz. ground turkey, 93% lean
  • 1 (1.25 oz.) Laura Lynn mild taco seasoning mix
  • 2/3 cup water
  • 4 oz. Laura Lynn diced green chiles, drained
  • 16 oz. Laura Lynn traditional refried beans
  • 1/4 cup Harvest Farms Organic medium salsa
  • 8 oz. Laura Lynn 2% milk reduced fat finely shredded Mexican blend cheese
  • 1 (12 oz.) package tostada shells
  • shredded lettuce
  • Ingles guacamole
  • Ingles fresh pico de gallo
  • artisian romaine lettuce, washed, dried,and separated, optional, see step 5


  1. Brown ground turkey over medium heat. Stir in diced green chiles, taco seasoning, and water. Bring to a boil, reduce heat, and simmer for 10 minutes.
  2. In a microwave-safe bowl, stir together refried beans and salsa — microwave, covered, until warm. You can also do this step in a small pot on the stovetop.
  3. Warm tostada shells in a 325°F oven for 5-6 minutes.
  4. Build tostadas by spreading tostada shell with refried beans, and add taco meat, cheese, lettuce, guacamole, and pico de gallo.
  5. Cutting carbs? Skip the tostada shell and use romaine leaves instead.

Leftover tostada shells can be frozen in a zip-top bag and reused for a quick dinner with Ingles Deli rotisserie chicken mixed with salsa or a breakfast tostada with a fried egg, shredded cheese, and your favorite hot sauce.