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Monday, July 9, 2012

Chicken and Pinto Tostadas

1 1/4 pound boneless, skinless chicken
1/2 cup salsa
1/4 cup water
2 Tbsp. taco seasoning
1 can pinto beans, drained
8 tostada shells, heated if desired
additional toppings

1.  Place chicken in a crock pot.  In a small bowl, mix salsa, water, and taco seasoning mix; pour over chicken.
2.  Cover; cook on low 8-10 hours.
3.  Remove chicken from crock pot; place on cutting board.  Use 2 forks to shred the chicken.  Return chicken to the crock pot.  Stir in beans.  Increase heat to high.  Cover; cook 15-20 minutes.
4.  Spoon chicken mixture over tostada shells.  Top with desired toppings.
Makes 8 servings