Time: 20 minutes
Feeds: 2 people
Ingredients:
- 1 lb ground chicken
- 1 packet or 1 oz taco seasoning
- 1 can black beans, undrained
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/8 tsp MSG, optional
- 2 tostada shells
- 4 oz Mexican style shredded cheese
- Salsa, to taste, if desired
- Sour cream, to taste, if desired
Directions: Place a skillet on the stove over medium heat and add the ground chicken and start to cook through and brown slightly. Once the chicken is fully cooked, add the taco seasoning as well as a cup of water and stir to combine. Lower the heat to the lowest setting and continue to simmer until the sauce thickens. Set aside until ready to assemble the tostadas.
Although this step is completely optional, I like to doctor my beans a bit for extra flavor. Add canned black beans with the juices to a small saucepan. Add garlic powder, onion powder, paprika, chili powder, cumin, salt, and dried oregano to the beans and heat on medium. I also will sometimes add the smallest pinch (usually no more than an 1/8 teaspoon) of MSG to the beans as well as they can take the salt and sometimes need that deeper umami flavor. Simmer for at least 5 minutes to let the flavors come together. Remove from heat and set aside for assembly.
Set the broiler to high and line a quarter sheet pan with foil. Place the two tostada shells on the sheet pan and top with your desired amount of cheese. Place under the broiler and keep a close eye on it. Once the cheese is fully melted, remove from the oven and now you can assemble the tostadas.
Place a tostada on a plate and add your desired toppings. We like to start with the beans, followed by the ground chicken, a little more cheese, salsa, and sour cream.
Notes: This is a dinner that works well with whatever kind of ground meat you’d like to have. It would also be great with leftover birria meat or shredded chicken or pork.