Salsa Chicken and Bean Baked Tostadas

  • Author: Aggies Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 10 tostadas 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican


  • 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


  1. Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray and spread corn tortillas on baking sheets. Set aside.
  2. In a large bowl, combine chicken, salsa and beans.
  3. 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.
  4. Serve immediately and with toppings of choice!

Keywords: chicken, salsa, dinner, tostadas, beans