| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Tex-Mex |
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
8-inch flour tortilla |
| 1 |
lb |
Ground raw chicken |
| 1 |
ts |
Chili powder |
| 1 |
|
Bottle; (8 oz.) medium or hot salsa |
| 1 |
cn |
(15 oz.) black beans or pinto beans |
| 2 |
tb |
Diced pimiento |
| 1 |
c |
Chopped lettuce |
| 1/4 |
c |
Thinly sliced radishes |
| 1/4 |
c |
Cheddar cheese |
| 1 |
cn |
(2 1/4 oz.) sliced pitted ripe olives |
|
|
Dairy sour cream; optional |
| 2 |
tb |
Thinly sliced green onions |
|
|
Avocado slices; optional |
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 spreadable consitency. 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. Makes 4 servings.
Recipe by: Better Homes & Gardens Cooking for Today--Chicken
Posted to MC-Recipe Digest V1 #995 by L979 <L979@aol.com> on Jan 8, 1998
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