Tostada Stack

By Moose

Ingredients

• 1 can (10 oz) Ro-Tel Diced Tomatoes and Green Chilies, divided
• 1 can (16 oz) Rosarita Traditional Refreid Beans
• 8 prepared tostada shells
• 1 1/2 cups shredded cooked chicken* kept warm, divided
• 1 cup shredded lettuce, divided
• 1 cup shredded Cheddar & Monterey Jack cheese blend, divided
• Sour cream and sliced black olives (optional)
• *use rotisserie chicken from grocer's deli for no-cook convenience

Details

Servings 4

Preparation

Step 1

Reserve 1/4 cup Ro-Tel Tomatoes; set aside. Blend remaining Ro-tel Tomatoes with Rosarita Refried Beans in a small saucepan. Heat bean mixture until hot.

Prepare one tostada stack as follows; Place one tostada shell on a serving plate. Top shell with 1/8 each of bean mixture, chicken, lettuce, and cheese. Place another shell on top; repeat layers of beans mixture, chicken, lettuce and cheese.

Assemble additional stacks by repeating Step 2 three times. Sprinkle each with about 1 tbsp reserved Ro Tel Tomatoes. Sevre with sour cream and black olives, if desired.

Tip: Combine 1 bottle (16 oz) Ranch-style dressing with 1 can (10 oz) Ro-Tel Diced Tomatoes with Green Chilies. Drizzle over Tostada Stack. Or, use as dipping sauce or a dressing for other salads. Helps reduce calories witout losing flavor! Cover and refrigerate any leftover dressing.