"This was one of the first recipes I made as a newlywed (a
long time ago). I still have it so it must be good!"
4 (8 inch)
1 lb ground chicken or 1 lb
1 (8 ounce) jars medium salsa or 1 (8 ounce) jars
1 (15 ounce) cans black beans or 1 (15 ounce) cans
thinly sliced radish
shredded cheddar cheese
1 (2 1/4 ounce) cans
sliced pitted ripe olives
additional salsa (optional) or
thinly sliced onions
For tostada shells, place tortillas in a single layer on the middle oven rack. Bake in a 350* oven for 6 minutes, turning halfway through baking time or till golden and crisp. (If they bubble, prick with fork.).
Set aside and cover to keep warm.
Meanwhile, in a medium skillet,cook and stir chicken or turkey and chili powder over medium heat till chicken is tender and no longer pink.
Stir in salsa.
Set aside; keep warm.
Drain beans, reserving liquid.
In a small saucepan, stir beans over low heat until heated through.
With a potato masher or fork, mash beans with reserved liquid till of spreadable consistency; heat through.
To assemble, place warm tortilla on plate, spread with thin layer of beans, chicken, and so forth.