Tex-Mex Chicken Tostados

Recipe Ingredients

4		Flour tortilla
1 lb	454g / 16oz	Ground raw chicken
1 teaspoon	5ml	Chili powder
1		-- (8 oz.) medium or hot salsa
1		-- (15 oz.) black beans or pinto beans
2 tablespoons	30ml	Diced pimiento
1 cup	146g / 5.1oz	Chopped lettuce
1/4 cup	59ml	Thinly sliced radishes
1/4 cup	36g / 1.3oz	Cheddar cheese
1		-- (2 1/4 oz.) sliced pitted ripe olives
		Dairy sour cream - optional
2 tablespoons	30ml	Thinly sliced green onions
		Avocado slices - optional

Recipe Instructions

For tostado shells, place tortillas in a single layer directly on the middle oven rack. Bake in a 350 oven about 6 minutes, turning halfway through baking time, or till golden and crisp. (If tortillas bubble during baking, puncture the bubble with a fork.) Set aside and cover to keep warm.

Meanwhile, in a 10 inch skillet cook and stir chicken and chili powder over medium heat for 5 to 7 minutes or till chicken is no longer pink. Stir in salsa. Set aside; keep warm.

Drain beans, reserving liquid. In a small saucepan stir beans over low heat till heated through. With a potato masher or fork, mash beans adding enough reserved bean liquid to make spread able consistency. Heat through.

To assemble, place a warm tortilla on each dinner plate. Spread with a thin layer of beans. Top with beans with some of the chicken mixture, pimiento, lettuce, radishes, cheese, olives, sour cream (if desired), and green onion. Garnish with avocado, if desired.

Source:
Better Homes and Gardens Cooking for Today--Chicken

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