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Home » 30 Minutes or Less » Ground Turkey Molé Tostada Stacks

Ground Turkey Molé Tostada Stacks

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
April 29, 2018
5 from 4 votes


Last Updated September 21, 2020 | 1 Comment

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One of my favorite things to do is to recreate leftovers into something new. These Ground Turkey Tostada Stacks use leftover homemade Molé sauce, crunchy fried tostada shells, cabbage slaw, and a fried egg (because obviously) to turn boring into awesome.

Tostada with egg and ground turkey

Remember when I made the Chicken Molé with Homemade Molé Sauce? And I told you guys that there are about a million ways to use up all that leftover Molé sauce? Well, as promised, here is one of my favorites! Simple, easy, and so much fun, these Ground Turkey Molé Tostada Stacks are awesome.

And delicious.

And waaaaay tastier than anything you’ll get at a fancy restaurant.

Anyway, who here has had a tostada before? Who here knows that tostada even means?

I had no idea what the word “tostada” meant, so I decided to find out…

Basically, tostada means, toasted. 

In other words, we have a regular old tortilla that’s been fried (OOOHH yeah!) or toasted, to make it nice and crispy.

IT’S A GIANT FRIED TORTILLA CHIP.

Tostada with coleslaw and ground turkey

I thought, hmmm, I can really do something with these giant fried tortillas.

To save you the energy of reading the entire sequence of events that lead up to these final, beautiful, delicious, tostada stacks, let me just say that originally when I set out to make them they were not stacks and they did not include eggs.

BUT.

It just happened and OMG they were so GOOOOD.

If you’re thinking, well that’s great and all, but I don’t have two hours to make homemade Molé Sauce.

STOP!

Most markets sell pre-made molé sauce. Of course, it won’t be as amazingly good as my version (jk, I have no idea), but it will be there in a pinch should you need it.

And, if you’re not into stacking your tostada, that’s ok, too. Pile it all on top of one crunchy tostada and call it a day…or night…or morning. You know, anything goes!

Fried eggs on top of stacked tostadas

 

close-up of tostada stack with fried egg, coleslaw and ground turkey Molé

 

Seasoned Molé tostada stacks

 

Tostada with drippy egg yolk

 

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A close up of food, with ground turkey mole Tostada

Ground Turkey Molé Tostada Stacks with Fried Egg

5 from 4 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
One of my favorite things is to recreate leftovers into something new. These Ground Turkey Tostada Stacks use leftover homemade Molé sauce, crunchy fried tostada shells, cabbage slaw, and a fried egg (because obviously) to turn boring into awesome.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 6
Calories 590 kcal

Ingredients
 
 

FOR THE TOSTADAS

  • 1 tablespoon olive oil
  • 1 onion - diced
  • 4 cloves garlic - minced
  • 1 lb ground turkey
  • 2 cups Molé Sauce - HOMEMADE or store-bought
  • 12 Tostadas Caseras Amarillas - (I used these)
  • Coleslaw - (see below)
  • 6 fried or poached eggs
  • Sliced radish, fresh greens, avocado - optional

FOR THE COLESLAW

  • 1 small green cabbage - thinly sliced
  • ½ small red cabbage - thinly sliced
  • 1 cup carrots - shredded
  • 1 small red onion - diced
  • ½ cup green onions - chopped
  • 2 serrano or jalapeño peppers - optional
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoon white vinegar
  • 2 teaspoon white sugar
  • salt + pepper - to taste
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Instructions
 

FOR THE TOSTADAS

  • Add the olive oil to a large skillet over medium-high heat. Once the skillet is nice and hot add the diced onion and sauté for 4-5 minutes, or until translucent and starting to soften. Stir frequently. Add the garlic to the onion and sauté for one minute. Transfer the ground turkey to the skillet with the onion and garlic. Reduce heat to medium. Continue to cook until the meat is cooked through, approximately 8-10 minutes, stirring frequently.
  • Add the molé sauce to the skillet and stir to combine. Continue to cook until sauce is heated through. Remove from heat and set aside.
  • Build your tostada stacks. Pile approximately 1/2 cup coleslaw on top of one Tostadas Caseras Amarillas (or tortilla of choice). Place one more Tostada Caseras Amarillas on top of the coleslaw and pile with a couple generous spoonfuls of the ground turkey Molé. Add additional fresh greens or avocado, if desired. Just before serving, top each tostada stack with one fried egg.

FOR THE COLESLAW

  • In a large bowl, combine the cabbage, carrots, red onion, green onion, and peppers (if desired). Toss to combine.
  • In a separate, smaller bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, and a pinch of salt and pepper.
  • Transfer the creamy mayonnaise mixture to the coleslaw and mix until fully combined. Season with additional salt and pepper, to taste.

Jessica's Notes

  1. You can find the recipe for my HOMEMADE Molé sauce HERE.
  2. Cooking time does not include the time needed to make homemade Molé Sauce. 
 
 

Nutritional Information

Calories: 590kcal | Carbohydrates: 39g | Protein: 25g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 237mg | Sodium: 516mg | Potassium: 776mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4735IU | Vitamin C: 76.4mg | Calcium: 176mg | Iron: 3.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword GROUND TURKEY MOLÉ TOSTADA, TURKEY MOLÉ TOSTADA
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

If you love these Ground Turkey Molé Tostada Stacks, you may also enjoy,

CHICKEN MOLÉ WITH HOMEMADE MOLÉ SAUCE

FROZEN PINEAPPLE DRAGON FRUIT MARGARITAS

INSTANT POT SHREDDED SALSA CHICKEN TACOS

Three tostadas on a tray with drippy egg yolks and ground turkey in Molé sauce

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

229 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. lorna says

    June 2, 2018 at 4:07 pm

    5 stars
    I love both mole and fried eggs! I cant wait to try this!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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