Ingredients
- 8 corn tostada shells
- 4 teaspoons vegetable oil
- 1 1/2 cups cooked chicken, shredded
- 1/2 cup salsa
- 1 1/2 tablespoons taco seasoning, plus more to taste
- 1 15-ounce can refried beans, warmed
- 1 1/2 cups Mexican blend cheese, shredded
- 1 medium tomato, diced
- 1 cup lettuce, shredded
- Fresh cilantro, chopped
- Lime wedges, for serving
- Sour cream, for serving (optional)
- Hot sauce, for serving (optional)
Instructions
- Preheat your oven to 450°F. Place the tostada shells on a baking sheet and lightly brush each side with vegetable oil. Bake for 5-8 minutes, flipping them halfway for an evenly crisp texture.
- In a skillet over medium heat, mix the shredded chicken, salsa, and taco seasoning. Cook for approximately 5 minutes, letting the flavors combine and the mixture heat through.
- Spread a thin layer of warm refried beans on each crispy shell. Top with the chicken mixture, then sprinkle with shredded cheese, diced tomato, and shredded lettuce.
- Garnish with chopped cilantro and serve with lime wedges. Drizzle on sour cream and hot sauce if preferred.
