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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Heat the oil in a 12-inch skillet over medium heat. Add the onion and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. | 2. Add the corn, beans and chicken to the skillet and cook until the mixture is hot. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes. | 3. Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat. | 4. Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		chopped	60.0	14.01	1.65	0.15
red bell pepper	2		green chopped	-	-	-	-
kernel corn	1	cup	thawed	184.71	36.4767	5.1042	2.0022
black bean	1	cup	canned rinsed drained	661.54	120.9784	41.903999999999996	2.7548
chicken	2	cups	shredded cooked	-	-	-	-
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
lime	1			-	-	-	-
avocado	1		pitted peeled diced	-	-	-	-
corn tostada shell	8		warmed	-	-	-	-
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.