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.

Source: Better Homes and Gardens

Gallery

Recipe Summary

total:
25 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Nutrition Facts

365 calories; total fat 15g; saturated fat 4g; cholesterol 62mg; sodium 809mg; carbohydrates 38g; protein 29g.
Advertisement

Reviews

Advertisement