Everyone in my family are big fans of Tostadas. Back in the day when my husband and I didn’t have two nickels to rub together, we would go to Taco Bell and always order up a few. So when I recently saw a bunch of slow cooker recipes for chicken tacos on Pinterest, I thought that combining the two would make for an easy week night meal that everyone would love.
Here is what you will need:
- 4 chicken breast
- jar of medium salsa
- pack of taco seasoning
- fajita size flour tortillas
- can of refried beans
- shredded iceberg lettuce
- shredded cheddar cheese
- olive oil
- salt & pepper
- sour cream & avocado for toppings
Here is what you need to do:
Place chicken breast, salsa and taco seasoning in slow cooker and give a good mix. Cook on high for 4 hours or low for 6-8. You can easily make this stove top if you don’t want to use a crockpot. Just brown chicken in a little olive oil and then mix in taco seasoning and salsa. Cover and cook on med-low heat until chicken is easily shredded.
When time is up, shred up cooked chicken and give a good mix. Keep on warm.
Next, brush your tortillas with a little olive oil and sprinkle with salt and pepper. Toast up in oven at 350 degrees until golden brown. Now let’s get the toppings ready.
Heat up your refried beans. Shred up the cheese and lettuce and cut up the avocado. My daughter loves her some sour cream, so I am always sure to include it. Time to assemble!!
Spread a nice layer of refried beans over the crunchy tortilla and top with chicken taco mix. Sprinkle with lettuce and shredded cheese. Top off with avocado and sour cream or whatever other toppings you might enjoy. My big guy would definitely add some black olives, where I would love some diced up red onion.
The baby likes his heavy on the chicken and beans and light on everything else. This recipe is not only easy to make, but so simple to switch up for everyone to….