Menu Makeover Monday - Crockpot Chicken Fajita Tostadas

This is a great, versatile meal that can be defeated if you have time (I made it from SCRATCH! WOOT!) or cheated (I got home 20 minutes ago and am in no mood to slave over a hot stove). There should be leftover seasoned chicken, peppers, and onions to use in tomorrow's recipe, Chicken Fajita Soup, so be sure to set some aside!

Ingredients:

3-4 large boneless, skinless chicken breasts (Cheat: a bag of frozen ones will work just fine!)
Green, red, and/or yellow sweet pepper, sliced
One large yellow onion, sliced (Cheat: use frozen, diced peppers/onions)
Taco seasoning - recipe below (Cheat: use store bought seasoning)
Corn tortillas (Cheat: store bought tostada shells)
Whole pinto or refried beans, warmed (Cheat: use canned!)
Your favorite toppings: shredded cheese, shredded lettuce, diced tomatoes, chopped cilantro, guacamole, salsa, scallions, sour cream, etc ...
Canola oil for frying tortillas

Combine chicken breasts, sliced peppers and sliced onions in your crock, and liberally season with taco seasoning.  Cover and cook on low all day long while you are otherwise engaged in mischief. About 20 minutes before dinnertime, shred the chicken and return to the crock. Turn the heat on up to high while you finish your preparations.

If you are making your own tostada shells, pour an inch or so of canola oil into a shallow frying pan and heat on medium-high until the oil begins to glisten (or it snaps at you when you flick a drop of water into it, at your own risk). Fry tortillas one at a time until golden, flipping halfway through. Place finished tostadas on a bed of paper towels or an old paper sack, allowing excess oil to drain off.

To serve, layer beans, chicken mixture, and toppings on top of your tostada shell.  These are a super fun finger food - the kids love picking them up like little pizzas! YUMMO!

HOMEMADE TACO SEASONING MIX

This is one of those ingredients that is super easy to make yourself, and I guarantee that you will be pleased with the effort! I make a double batch and store it in an empty glass spice jar.

1 Tbs chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon corn starch (for thickening)

Enjoy!