I love TexMex and try to make it a TexMex night at least once a week. Chicken Tostadas are super tasty and a quick and easy dinner option. Paired with a guacamole salad or fiesta rice, a flavor-packed TexMex dinner can be on your table in 30 minutes or less! I always make extra of this tasty filling to have for lunch the next day, wrapped up in a burrito or as a taco salad.

Chicken Tostadas
Makes 12 chicken tostadas

Ingredients:

• 2 tablespoons olive oil
• 8 ounces of boneless, skinless chicken, cut into bite-sized pieces
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 cup chunky salsa
• 1/2 packet taco seasoning
• 1 16 ounce can refried beans
• 12 tostada shells
• 1 large tomato, diced
• 8 ounces Mexican blend shredded cheese
• 8 ounces sour cream
• 1 jalapeño, diced optional

Directions:

Add olive oil to a skillet over medium-high heat and sauté chicken and onion for 2-3 minutes or until chicken is mostly cooked but still a little pink.

Stir in garlic cloves, salsa, and taco seasoning and cook for an additional 5 minutes to finish cooking the chicken and for the sauce to thicken.

Remove from heat.

In a microwave-safe bowl, heat the refried beans.

To assemble tostadas, spread a thin layer of beans on a tostada shell.

Add a few spoonfuls of the chicken mixture.

Finish by topping with cheese, tomato, sour cream, and jalapeño. So easy and so yummy!