Name: Salsa Chicken and Bean Baked Tostadas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 heaping cups shredded chicken (I use rotisserie or this all purpose slow cooker chicken); 1 cup jarred salsa; 1 can Bush’s Pinto Beans, rinsed and drained; 10 corn tortillas; shredded Mexican blend cheese; shredded lettuce; chopped tomato; chopped green onion; chopped cilantro; avocado; Greek yogurt or sour cream; hot sauce

Ingredients

2 heaping cups shredded chicken (I use rotisserie or this all purpose slow cooker chicken)
1 cup jarred salsa
1 can Bush’s Pinto Beans, rinsed and drained
10 corn tortillas
shredded Mexican blend cheese

Toppings:

shredded lettuce
chopped tomato
chopped green onion
chopped cilantro
avocado
Greek yogurt or sour cream
hot sauce

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Instructions

Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray and spread corn tortillas on baking sheets. Set aside.
In a large bowl, combine chicken, salsa and beans.
Top each tortilla with approximately 2 tablespoons of chicken and bean mixture. Top with desired amount of cheese. Bake in 375 degree oven for 12-14 minutes until tortillas are crisp and cheese is melted.
Serve immediately and with toppings of choice!