Ingredients
6
6 servings
- •2 skinless, boneless chicken breasts, diced
- •½ (1 ounce) package taco seasoning mix
- •1 (16 ounce) can refried beans
- •6 corn tostada shells
- •1 cup shredded Mexican cheese blend
- •1 tomato, diced
- •¾ red onion, diced
- •¾ green bell pepper, diced
- •½ cup chopped fresh cilantro
- •¼ cup salsa, or to taste (Optional)
- •¼ cup sour cream, or to taste (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
- Bake in the preheated oven until crispy, 10 to 15 minutes.
- Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.
Nutritional Facts
Per 6 servings
- Calories: 312
- Carbohydrate: 27g
- Fat: 15g
- Fiber: 6g
- Protein: 20g
- Sugar: 3g
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