Ingredients:

  • 1 lb lean ground turkey or 93% lean ground beef
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 corn tostada shells
  • 1 cup fat-free refried beans
  • 3 cups shredded iceberg or romaine lettuce
  • 2 cups Roma tomatoes, finely diced
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup plain Greek yogurt
  • 1 small red onion, finely diced
  • 1 medium avocado, sliced
  • Fresh cilantro leaves

Instructions:

  1. Heat olive oil in a 12-inch skillet over medium-high heat. Add the ground meat, breaking it apart with a spatula, and sprinkle in the chili powder, paprika, garlic powder, salt, and pepper. Cook for 7–10 minutes until browned.
  2. While the meat cooks, shred the lettuce and dice the tomatoes. Combine them in a large mixing bowl to create a balanced salad base.
  3. Lay the tostada shells on a flat surface and spread 2 tbsp of warmed refried beans across the center of each shell.
  4. Top the beans with a generous scoop of the seared protein, pressing it slightly into the beans to secure it.
  5. Pile the lettuce and tomato mixture on top of the meat. Finish with a sprinkle of cotija cheese, a dollop of Greek yogurt, a slice of avocado, and fresh cilantro.