Crunchy Chicken Tostada Stacks
Ranch Salad
Ingredients
- 6 corn or flour tortillas
- 1 Tbsp vegetable oil, divided
- ½ lb boneless, skinless chicken breasts, cut into thin strips
- 1 Tbsp Mexican seasoning
- 1 cup frozen corn
- ½ zucchini, chopped
- ¼ cup fresh salsa
- ¼ tsp salt
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup shredded Mexican-blend cheese
- ¼ cup sour cream
Instructions
- Preheat oven to 400°F. Arrange tortillas in a single layer on a large baking sheet; brush with ½ Tbsp oil. Bake 10 minutes or until crisp.
- Meanwhile, sprinkle chicken with Mexican seasoning. Heat ½ Tbsp oil in a skillet over medium-high heat. Add chicken; cook, stirring, 6 minutes or until done.
- Stir in corn and zucchini; cook 2 minutes. Add salsa and salt; cook 5 minutes or until slightly thickened.
- Heat beans and ¼ cup water in a saucepan over medium heat 5 minutes. Mash to desired consistency with a fork.
- Spread beans over tortillas. Sprinkle with cheese. Stack 3 tortillas on baking sheet. Top with chicken mixture; sprinkle with cheese. Repeat procedure with remaining tortillas, chicken mixture, and cheese.
- Bake stacks 5 minutes. Top with sour cream.
Side Dish Ingredients
- ½ cup Ranch dressing
- 2 Tbsp fresh salsa
- ½ tsp Mexican seasoning
- 3 cups shredded iceberg lettuce
- ½ (5-oz) pkg croutons
Side Dish Instructions
- Stir together Ranch dressing, salsa, and Mexican seasoning in a small bowl.
- Combine lettuce and desired amount of dressing, and toss. Crush desired amount of croutons over salad.
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