Chicken and veggie tostadas are baked in oven.
Ingredients
- skinless, boneless chicken breasts: 2 piece (diced)
- taco seasoning mix: 0.5 pack (1 ounce pack)
- refried beans: 1 can (16 ounce can)
- corn tostada shells: 6 piece
- Mexican cheese blend: 1 cup (shredded)
- tomato: 1 piece (diced)
- red onion: 0.75 piece (diced)
- green bell pepper: 0.75 piece (diced)
- fresh cilantro: 0.5 cup (chopped)
- salsa: 0.25 cup (to taste, optional)
- sour cream: 0.25 cup (to taste, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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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).
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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.
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Bake in the preheated oven until crispy, 10 to 15 minutes.
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Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.
