The chicken and pinto tostadas recipe prep time: 20 minutes start to finish: 8 hours 40 minutes 8 servings
Ingredients:
1 1⁄4 lb boneless skinless chicken thighs
1⁄2 cup chunky-style salsa
1⁄4 cup water
2 tablespoons taco seasoning mix (from 1-oz package)
1 can (15 oz) pinto beans, drained
8 tostada shells (from 4.5-oz package), heated if desired
1 cup shredded lettuce
1⁄2 cup sour cream
1⁄2 cup refrigerated guacamole (from 12-oz container)
Method:
1 In 3- to 31⁄2-quart slow cooker, place chicken. In small bowl, mix salsa, water and taco seasoning mix; pour over chicken.
2 Cover; cook on Low heat setting 8 to 10 hours.
3 Remove chicken from cooker; place on cutting board. Using 2 forks, pull into shreds.
4 Return chicken to juices in cooker. Stir in beans. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until thoroughly heated.
5 Spoon chicken mixture over tostada shells. Top with lettuce, sour cream and guacamole.
Notes and Tips:
easy variation If you don’t have tostada shells, just break taco shells in half. Place the halves on each plate, and top with the chicken and bean mixture.
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| chicken and pinto tostadas recipe |
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