Wednesday, February 20, 2013

Month-of-Chicken: Chicken Tostados

Looking for a really easy and quick school night dinner? You can have this on the table, forks optional, and eaten before leaving for the PTA meeting. And everyone will be full, too! It’s even quicker if you cook the chicken and slice up the fresh veggies in advance.

This dinner has everything you need, nutritionally, on one crispy disk! I often make a green chili cheese crisp on a flour tortilla to go along with this dinner. Some people like extra beans and corn as side dishes, too.

Chicken Tostadas (serves 4)

1 T olive oil
1 medium onion, diced
1# ground chicken
2 garlic cloves, minced
1 c salsa
1 can black beans, drained and mashed
1 can Mexicorn, drained
8 tostada shells
1 c Mexican cheese
½ cup plain Greek yogurt (or you can use sour cream)
Shredded lettuce and diced tomatoes

In a skillet, cook onions in olive oil until translucent.

Add ground chicken and minced garlic. Cook until chicken is done--no pink showing. Add salsa to chicken in skillet and stir to mix thoroughly. Cook for 5 minutes.

While chicken is cooking, drain the black beans and mash them to a paste. Spread the paste on the 8 tostadas. Top with corn.

Top tostadas with chicken mixture. Let your eaters add cheese, yogurt, lettuce, and tomatoes.

If you have it, guacamole is a nice addition! Extra salsa on the side is always appreciated.

DH’s Rating: 5 Tongues Up. Anything Mexican, he loves it. If it’s not hot enough, he spices it up to his taste. And he did! Sigh!

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