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Ingredients

• 8 Old El Paso® tostada shells (from 4.5-oz package)
• 4 cups shredded lettuce
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 2 boneless skinless chicken breasts (about 1/2 lb), cooked, cut into 1/2-inch slices
• 1 cup Old El Paso® Thick 'n Chunky salsa
• 1/4 cup sliced ripe olives
• 1/2 cup shredded taco-seasoned cheese (2 oz)
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro

Description

You're 20 Minutes Away From A Fast, Fresh And Flavorful Dinner Salad.

Betty Crocker