An easy to make ahead meal for lunch or a light dinner. Simply warm the tostada shells and refried beans right before serving.
1 pound cooked bay shrimp
1 (14.5-ounce) can recipe-ready diced tomatoes, drained
1 cup chopped white onion
1 (4-ounce) can ORTEGA Diced Green Chiles
1/4 cup chopped fresh cilantro
3 tablespoons vegetable oil
3 tablespoons lime juice
1 (16-ounce) can ORTEGA Refried Beans, warmed
1 (10-count) package ORTEGA Tostada Shells, warmed
2 1/2 cups shredded romaine lettuce
- Combine shrimp, tomatoes, onion, chiles, cilantro, vegetable oil and lime juice in medium bowl; cover. (May be prepared ahead and refrigerated.)
- Spread about 2 tablespoons beans over each tostada shell. Top with 1/4 cup lettuce and 1/2 cup shrimp mixture.
Makes 10 tostadas.
Recipe and photograph provided courtesy of Ortega and B&G Foods, Inc.