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Chicken Tostadas
1 lb. boneless, skinless chicken breasts
1 tablespoon margarine or butter
1/4 cup chopped onion
1 jar (16 oz) Old El Paso Think ‘n’ Chunky Salsa |
1 envelope Old El Paso Taco Seasoning Mix
1 can (16 oz.) Old El Paso Refried Beans
1 box Old El Paso Tostada Shells
Toppers: lettuce, cheese, tomato |
Preheat oven 350° F. Rinse chicken; pat dry. Cut into
strips. In skillet , cook half of chicken in margarine over medium high
heat 2 to 3 minutes or until tender; remove from skillet. Cook remaining
chicken and onion 2 to 3 minutes or until tender. Return all chicken to
skillet; add salsa and taco seasoning. Simmer, uncovered, 10 minutes. Heat
beans. On baking sheet, arrange shells, overlapping as necessary. Heat
in oven 5 to 7 minutes. To assemble tostadas, spread 1 heaping tablespoon
of beans on each shell. Top with 1/4 cup chicken mixture and toppers.
Serves 6.
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