- 8 Old El Paso™ tostada shells (from 4.5-oz package)
- 4 cups shredded lettuce
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 2 boneless skinless chicken breasts (about 1/2 lb), cooked, cut into 1/2-inch slices
- 1 cup Old El Paso™ Thick 'n Chunky salsa
- 1/4 cup sliced ripe olives
- 1/2 cup shredded taco-seasoned cheese (2 oz)
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
Step 1 On each of 4 plates, place 2 tostada shells, slightly overlapping.
Step 2 Top tostada shells with remaining ingredients. Serve with additional salsa if desired.
NutritionCalories440(Calories from Fat160),Total Fat17g(Saturated Fat7g,Trans Fat3g),Cholesterol60mgSodium740mgTotal Carbohydrate45g(Dietary Fiber8g Sugars7g),Protein26g;% Daily Value*:Vitamin A15%;Vitamin C6%;Calcium20%;Iron20%; Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:3 *Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsKidney beans or pinto beans can be substituted for the black beans.
Look for already-shredded lettuce in the produce department.
Use refrigerated grilled beef strips, cut into pieces, instead of the chicken. Add a little heat kick by using Monterey Jack cheese with jalapeño peppers instead of the taco-seasoned cheese.