Tex-Mex Chicken Tostadas

Top toasted tortillas with mashed beans and cooked ground chicken and you'll have a zippy Southwestern dinner on the table in less than 30 minutes.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Tex-Mex Chicken Tostadas

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Directions

  1. For tostada shells, place tortillas in a single layer directly on the middle oven rack. Bake in a 350 degree F oven about 6 minutes, turning halfway through baking time, or until golden and crisp. (If tortillas bubble during baking, puncture the bubble with a fork.) Set aside and cover to keep warm.
  2. Meanwhile, in a 10-inch skillet cook and stir chicken and chili powder over medium heat for 5 to 7 minutes or until chicken is cooked through. Stir in salsa. Set aside; keep warm.
  3. Drain beans, reserving liquid. In a small saucepan stir beans over low heat until heated through. With a potato masher or fork, mash beans adding enough reserved bean liquid to make spreadable consistency. Heat through.
  4. To assemble, place a warm tortilla on each dinner plate. Spread with a thin layer of beans. Top beans with some of the chicken mixture, pimiento, lettuce, radishes, cheese, olives, sour cream (if desired), and green onion. Garnish with avocado, if desired. Makes 4 servings.
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Nutrition Facts (Tex-Mex Chicken Tostadas)

  • Per serving:
  • 365 kcal ,
  • 15 g fat
  • (4 g sat. fat ,
  • 62 mg chol. ,
  • 809 mg sodium ,
  • 38 g carb. ,
  • 29 g pro.
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