| 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 <[email protected]> on Jan 8, 1998
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