Tostada Casserole

I love nachos, but they tend to have too many chips and not enough of the other toppings for me. That is one of reasons why I created this recipe. The crispy tostadas replaces the chips and make it easy to spread the refried beans.

2 cups cooked chicken cut into pieces (vegetarians see the note below)

1 tablespoon and 1 teaspoon taco seasoning

1 1/2 cups low sodium refried beans

3/4 cup black beans, rinsed

3/4 cup frozen corn (no need to defrost)

1 cup salsa plus more for spreading

1 8-ounce bag of 2% fat shredded taco cheese

1/2 cup banana peppers

6 to 8 crispy tostadas (I found this brand at my local supermarket)

8x8 inch square pan

serves 4 to 6

Mix chicken ( or a vegetable), beans, corn, taco seasoning, and salsa in a pan. Cook until warmed through. Cover the bottom of the baking dish with salsa. Add 3 or 4 crispy tostadas generously covered with refried beans on top of the salsa then using a fork break them into pieces about the size of a taco chip. Cover with the chicken or vegetable mixture, top with half of the cheese, olives, peppers, and a sprinkly of salsa. Repeat layering. Bake at 350 degrees for 30 to 40 minutes.

Note: This can quickly be transformed into a vegetarian dish by replacing the chicken with another bean, edamame, or tofu.

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