Kid-Friendly
Crunchy Chicken Tostada Stacks
Mexican Rice
Ingredients
- 6 crunchy tostada shells
- ¾ lb boneless, skinless chicken breasts, cut into thin strips
- 1 Tbsp Mexican seasoning
- 1 Tbsp vegetable oil
- 1 cup frozen corn
- ½ zucchini, chopped
- ¼ cup fresh salsa
- ¼ tsp salt
- 1 (16-oz) can refried black beans
- 1 cup shredded Mexican blend cheese
- ¼ cup sour cream
Instructions
- Preheat oven to 400°F. Sprinkle chicken with Mexican seasoning. Cook chicken in hot oil in a large nonstick skillet over medium heat until done. Stir in corn and zucchini; cook 2 minutes. Add salsa and salt; cook 5 minutes or until slightly thickened.
- Heat beans according to package directions.
- Spread beans evenly over tortillas. Sprinkle each with cheese.
- Stack 3 tortillas on baking sheet. Top with chicken mixture; sprinkle with cheese. Repeat procedure with remaining tortillas, chicken mixture, and cheese to make 2 stacks.
- Bake 5 minutes. Top with sour cream .
Side Dish Ingredients
- 1 (6.4-oz) box Mexican style rice mix
Side Dish Instructions
- Cook rice according to package directions.
30 Minute Meals Meal Plan
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