foodie friday: turkey tostada stacks

Back in the olden days, I used to play competitive softball. 

Yep, did a little fast-pitching too. 
I wasn’t an all-star by any means, but I did pitch a no hitter once. Does that count? I also threw a mean curve ball. Opposing batters didn’t like that very much. If we’re ever at a party together, you should totally try and get me to throw a pitch. It’s highly entertaining, trust me. 
I often miss my glory days on the mound, traveling to tournaments to play in 100+ degree heat, and the overall camaraderie I had with my teammates. But it’s funny, the one thing I miss the most about the whole process has nothing do with the actual game of softball. 

During the summer our high school team would play in a competitive league on the other side of town to keep our skills sharp. Oh, who am I kidding, we just wanted an excuse to have boys come and watch us play. Anyways, in Wichita, Kansas, softball is a pretty serious thing, especially the further west you drive. High schools like Bishop Carroll, Northwest, and East would rotate wearing the softball champ crown every year. Well, it just so happens that these teams would also play in this summer league. You can imagine what happened during those summer games.  
Our team darn near lost every single game we played. Really, playing in this league was more of a test of humility than actual catching or batting skills. These girls knew how to play and took no prisoners. Even though we got our butts’ handed to us most of the time, after the game my Mom would always take me to Taco Grande to keep my spirits lifted. 

You have to understand that my Dad traveled a lot when I was younger, so when he was out of town my Mom would take my brothers and me to Taco Grande for dinner. My brother John would always order the taco burger. My brother Jordan would order the bean and cheese burrito, and me, the tostada. We would all sit in these maroon-colored booths and giggle up a storm over dinner. Who knew Mexican food could bring such joy to three kids? 
Anyways, after those long, grueling games, I would enter Taco Grande, order two tostadas, a root beer, and start to perk up. So in honor of my Taco Grande happy days, I thought it would be fun to share with you this easy, quick, and delicious recipe. The typical tostada is a corn tortilla topped with refried beans, cheese, lettuce, and tomatoes. Well, you know me, I couldn’t pay homage to one of my favorite childhood restaurants without kicking things up a notch. No siree! 
That’s why I thought it would be fun to stack the tostadas! It’s like a Mexican two-fer. You still have the usual suspects as I mentioned above, but I added ground turkey and jalapenos to keep this foodie interested. These stacks are really fun to make and eat. Trust me, you’ll hit it out of the park with this guy! 

Turkey Tostada Stacks
(adapted from Cuisine Tonight)
Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes 
12 corn tortillas 
2 tablespoons olive oil
1/2 pound ground turkey
1/2 cup onion, diced
1/2 jalapeno, deseeded and diced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon garlic powder 
1 cup canned refried beans
1 1/2 cups cheddar cheese, divided
2 tablespoons milk
1/2 cup guacamole
8 teaspoons sour cream (plus more for garnish)
1 cup shredded romaine lettuce
1 cup tomatoes, diced
avocado slices, garnish
Preheat oven to 425 degrees. Line two baking sheets with foil and spray with non-stick cooking spray. Brush each corn tortilla with olive oil on both sides and bake until crisp, 10 to 12 minutes. 
Meanwhile, combine ground turkey and spices in a bowl. Heat a skillet to medium-high heat and cook ground turkey, onion, and jalapeno for about 8 to 10 minutes. Drain any drippings and set aside. 
In a small saucepan, combine beans, 1/2 cup cheese, and milk. Heat until warm.
To serve, layer 8 tortillas with 2 tablespoons of bean mixture, 1 tablespoon guacamole, 1 teaspoon sour cream, 2 tablespoon of turkey mixture, 2 tablespoons lettuce, 2 tablespoons tomatoes, and 2 tablespoons cheese to make 4 tostada stacks. Top each stack with a third corn tortilla and garnish with sour cream and avocado slices.