Chicken Taco Tostada
Servings
61 tostada each
Ingredients
Instructions
  1. Preheat the oven to 350°F.
  2. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and bell pepper and sauté for about 3 minutes.
  3. Add the garlic and cook for 2 minutes, then add the chicken and cook, breaking the meat up with a wooden spoon, for about 10 minutes.
  4. Add the chili powder and cumin and cook for 1 minute. Add ¾ cup water and bring to a boil. Reduce the heat to low and simmer until the water is almost gone.
  5. Stir in the refried beans and cook for about 3 minutes, or until the beans are incorporated. Add the cilantro and lime juice.
  6. Lightly grease both sides of the tortillas with the remaining 1 tablespoon olive oil and place on a large baking sheet. Bake for 15 minutes, or until crisp.
  7. In a medium bowl, combine corn, avocado, tomato, and onion.
  8. Divide the chicken-refried bean mixture among the baked tortillas. Top with cheddar cheese and romaine lettuce. Finish with a heaping tablespoon of the corn and avocado salsa.
Recipe Notes

Use ground beef, pork, or chicken in place of ground turkey.
Nutrition Facts
Chicken Taco Tostada
Amount Per Serving (1 slice eachg)
Calories 363 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 95mg 32%
Sodium 286mg 12%
Potassium 855mg 24%
Total Carbohydrates 21g 7%
Dietary Fiber 5g 20%
Sugars 2g
Protein 25g 50%
Vitamin A 29%
Vitamin C 18%
Vitamin D0%
Calcium 11%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
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