| 8 | Old El Paso® tostada shells (from 4.5-oz package) |
| 4 | cups shredded lettuce |
| 1 | can (15 oz) Progresso® black beans, drained, rinsed |
| 2 | boneless skinless chicken breasts (about 1/2 lb), cooked, cut into 1/2-inch slices |
| 1 | cup Old El Paso® Thick 'n Chunky salsa |
| 1/4 | cup sliced ripe olives |
| 1/2 | cup shredded taco-seasoned cheese (2 oz) |
| 1/4 | cup sour cream |
| 1/4 | cup chopped fresh cilantro |
Serve with...
Margarita Pie
Total Time:
6 hours 25 min
| 1. | On each of 4 plates, place 2 tostada shells, slightly overlapping. |
| 2. | Top tostada shells with remaining ingredients. Serve with additional salsa if desired. |
|
| Kidney beans or pinto beans can be substituted for the black beans.
|
|
| Look for already-shredded lettuce in the produce department. |
|
| Use refrigerated grilled beef strips, cut into pieces, instead of the chicken. Add a little heat kick by using Monterey Jack cheese with jalapeño peppers instead of the taco-seasoned cheese.
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Nutrition Information:
440 ( 160); 17g ( 7g, 3g); 60mg; 740mg; 45g ( 8g, 7g); 26g 15%; 6%; 20%; 20% 2 ; 1/2 ; 1 ; 2 1/2 ; 1 1/2 3