These tostadas are perfect for an easy weeknight dinner! They're loaded with layer after layer of deliciousness and you'll be savoring every bite. Plus it's a recipe everyone can agree on.Save time by using store-bought tostada shells, pico found in the deli, and store-bought rotisserie chicken.
Ready in: 25minutes
6tostada shells, store-bought or homemade*
2medium ripe avocados
1Tbspfresh lime juice
Salt and freshly ground black pepper
1(16 oz)can Rosarita Traditional Refried Beans
1(10 oz)can Rotel Diced Tomatoes & Green Chilies Mild,drained
3/4tspancho chili powder
2cupsshredded iceberg or romaine lettuce
2cupsshredded rotisserie chicken or shredded cooked chicken breasts
1cupshredded Mexican blend cheese
1cuppico de gallo,homemade or store-bought**
Using a fork mash avocado with lime juice and 1/8 tsp garlic powder to a slightly chunky texture. Season with salt and pepper to taste.
In a small saucepan mix together refried beans, drained canned tomatoes, chili powder, cumin and remaining 1/8 tsp garlic powder.
Season with salt and pepper to taste and cook over medium-low heat, stirring frequently until heated through.
To assemble tostadas, layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, chicken, cheese, pico de gallo and sour cream. Serve immediately.
The store-bought tostada shells can usually be found by the tortillas. If making the tostada shells yourself preheat oven to 400 degrees. Brush both sides of 6 yellow corn tortillas lightly with olive or vegetable oil (about 1 Tbsp total). Season lightly with salt then bake on a rimmed baking sheet about 4 - 5 mins per side until crisp.
For homemade pico de gallo - in a medium bowl toss together 2 diced roma tomatoes, 3 Tbsp diced yellow onion, 2 Tbsp minced cilantro and 2 tsp lime juice. Season lightly with salt and pepper.