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
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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.)
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