Tuesday, July 28, 2009

Recipe of the Week

Chicken and Pinto Tostadas

1# boneless skinless chicken breasts
1/2 c. salsa
1/4 c. water
2 TBSP Taco Bell Chipotle taco seasoning mix
1 can pinto or chili beans, drained
8 tostada shells, heated
Shredded lettuce, cheese, sour cream, and/or guacamole (for topping)

Place chicken in a slow cooker. In small bowl, mix salsa, water and taco seasoning mix; pour over chicken. Cover; cook on Low heat setting 4-5 hours. Remove chicken from cooker and shred using two forks. Return chicken to juices in cooker. Stir in beans. Increase heat setting to High. Cover; cook 15 to 20 minutes or until thoroughly heated. Spoon chicken mixture over tostada shells. Top with lettuce, sour cream, cheese, and guacamole as desired.

1 comment:

  1. I just gave you an award =)