You're 20 minutes away from a fast, fresh and flavorful dinner salad.
Old El Paso™ tostada shells (from 4.5-oz package)
cups shredded lettuce
can (15 oz) Progresso™ black beans, drained, rinsed
boneless skinless chicken breasts (about 1/2 lb), cooked, cut into 1/2-inch slices
cup Old El Paso™ Thick 'n Chunky salsa
cup sliced ripe olives
cup shredded taco-seasoned cheese (2 oz)
cup sour cream
cup chopped fresh cilantro
On each of 4 plates, place 2 tostada shells, slightly overlapping.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.