• 10 Ratings

The flavor-packed turkey topping stews in your slow cooker while you go about your day. Come back 10 minutes before you serve to crisp up the toastada shells in the oven, then let each diner build his or her own "Mexican Pizza."

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker combine turkey, tomatillos, parsnips, poblano pepper, onion, broth, diced green chile peppers, garlic, cumin, ground ancho pepper, oregano, and salt. Cover and cook on low-heat setting for 5 to 5 1/2 hours or on high-heat setting for 2 1/2 to 3 hours.

  • Meanwhile, prepare tostada shells. Preheat oven to 400°F. Coat both sides of tortillas with cooking spray. Place on baking sheets. Bake for 7 to 9 minutes or until lightly browned. Transfer to wire racks; cool. (Tortilla shells will crisp as they cool.)

  • To serve, use a slotted spoon to spoon turkey mixture onto tostada shells. Add assorted toppers as desired.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

157 calories; 2 g total fat; 0 g saturated fat; 1 g polyunsaturated fat; 0 g monounsaturated fat; 44 mg cholesterol; 183 mg sodium. 364 mg potassium; 15 g carbohydrates; 3 g fiber; 2 g sugar; 20 g protein; 0 g trans fatty acid; 118 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 39 mg calcium; 1 mg iron;


10 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2