Appetizers, Snacks, Dips, Salsas and Spreads: Appetizers

Last Editorial Review: 4/7/2008


Baked Tostado Tower


  • 1 cup fat-free or vegetarian refried beans
  • 1 tablespoon taco seasoning (from envelope)
  • 4 corn tortillas, larger sized
  • 2 cups shredded roasted chicken breast (skinless)
  • 1 1/2 cups shredded reduced-fat cheese of choice (jack, cheddar, or blend)
  • 1/2 cup chopped green onions, white and part of green
  • 1 cup salsa of choice
  • 1 cup fat-free sour cream
  • 1 avocado, peeled, pitted, and sliced (optional)


  1. Preheat oven to 400 degrees. Warm up the refried beans in a nonstick saucepan or in the microwave until soft. Stir in the taco seasoning. Combine shredded chicken, shredded cheese, and chopped green onions in a medium-size bowl and toss to blend well.
  2. Place one of the corn tortillas in a 9-inch round or square baking dish and spread 1/3 cup of the bean mixture over the top. Top with about 1 cup of the chicken mixture, then spread 1/3-cup salsa over the top.
  3. Repeat step No. 2 until you get to the last layer and then just top that tortilla with the remaining chicken mixture.
  4. Cover with foil and bake for 20 minutes. Uncover dish and bake for 10 minutes more. Cut into 4 wedges and top each wedge with 1/4 cup of sour cream and some sliced or chopped avocado if desired.

Makes 4 servings

Nutritional Information:
Per serving: 440 calories, 40 g protein, 44 g carbohydrate, 11 g fat, 5 g saturated fat, 83 mg cholesterol, 7 g fiber, 835 mg sodium. Calories from fat: 24 percent.

© 2008 Elaine Magee

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Last Editorial Review: 4/7/2008