Taco Tostadas

Name: Taco Tostadas
Prep time: 10 min
Cook time: 30 min
Yield: 8
Cuisine: SouthWest,
Ingredients: 1 tbsp oil; 1 medium red bell pepper cut into thin strips; 1 small onion sliced thin; 1 can (14 1/2 oz) diced tomatoes undrained; 1/2 cup water; 1 package Lawry's® Taco Spices & Seasonings; 2 cups shredded cooked chicken; 2 cups cooked rice; 1 can (15 oz) black beans rinsed and drained; 16 (6-inch) tostada shells warmed

Homemade tostadas make weeknights better. Here, crispy tostada shells are topped with all your favorite taco fixins’ – a tasty mix of chicken, rice and beans, plus cheese and sour cream. Sounds easy because it is.

10m

PREP TIME

30m

COOK TIME

318

CALORIES

10

INGREDIENTS

Servings: 8 (2 tostada)

Ingredients

1 tablespoon oil
1 medium red bell pepper, cut into thin strips Substitutions available
- medium green bell pepper, cut into thin strips
1 small onion, sliced thin
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 cup water
1 package Lawry's® Taco Seasoning Mix
2 cups shredded cooked chicken
2 cups cooked rice
1 can (15 ounces) black beans, rinsed and drained
16 (6-inch) tostada shells, warmed

KEY PRODUCTS

INSTRUCTIONS

1 Heat oil in large skillet on medium-high heat. Add bell pepper and onion; cook and stir 4 to 5 minutes or until tender. Stir in tomatoes, water and Seasoning Mix. Bring to boil. Reduce heat to low; simmer 5 minutes. Add chicken, rice and beans; cook and stir until heated through.
2 Spoon about 1/2 cup chicken mixture onto each tostada. Serve with assorted toppings such as cheese and sour cream, if desired.
3 Want to make your own Tostadas? Preheat oven to 425°F. Lightly spray both sides of 16 (6-inch) tortillas with no stick cooking spray. Press each tortilla into a small oven-safe bowl to form a cup shape. Place bowl(s) on baking sheet. Bake 8 minutes or until edges are browned. Let cool 3 minutes. Remove tortillas from bowls; cool completely. (Prepare tortilla bowls in batches.)