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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was one of the first recipes I made as a newlywed (a long time ago). I still have it so it must be good! Ingredients:
4 (8 inch) flour tortillas |
1 lb ground chicken or 1 lb turkey |
1 teaspoon chili powder |
1 (8 ounce) jar medium salsa or 1 (8 ounce) jar hot salsa |
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans |
2 tablespoons diced pimentos |
1 cup shredded lettuce |
1/4 cup thinly sliced radish (optional) |
1/2-1 cup shredded cheddar cheese |
1 (2 1/4 ounce) can sliced pitted ripe olives |
sour cream (optional) |
additional salsa (optional) or chopped tomato (optional) |
2 tablespoons thinly sliced onions |
fresh cilantro (optional) |
Directions:
1. For tostada shells, place tortillas in a single layer on the middle oven rack. Bake in a 350* oven for 6 minutes, turning halfway through baking time or till golden and crisp. (If they bubble, prick with fork.).
2. Set aside and cover to keep warm.
3. Meanwhile, in a medium skillet,cook and stir chicken or turkey and chili powder over medium heat till chicken is tender and no longer pink.
4. Stir in salsa.
5. Set aside; keep warm.
6. Drain beans, reserving liquid.
7. In a small saucepan, stir beans over low heat until heated through.
8. With a potato masher or fork, mash beans with reserved liquid till of spreadable consistency; heat through.
9. To assemble, place warm tortilla on plate, spread with thin layer of beans, chicken, and so forth.
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