Get a Good Start on Halloween With These Chicken Tostadas

This tostada is a wonderful dish for kids to make and enjoy during festivities.

Tostadas are easy for any gathering. Diane Rossen Worthington/TCA

I realized I’ve never shared my favorite quick, one-dish meal for Halloween with you. When my daughter was little, we’d have a trick-or-treat crew come over before the fun started. Each child could make up their own tostada, with bowls of each ingredient laid out for them to choose from. It was fun to see what each child would put on their tortilla.

This recipe is also good any time of year when you want a one-dish meal that is easy on the budget and will satisfy all generations. Plus, there’s lots of flexibility when you make this dish.

First, everything up to toasting the tortillas can be made one day ahead. The hot meat and beans can be slowly reheated while the toppings are put in bowls, covered, and refrigerated until ready to serve. That makes this Seriously Simple.

I’ve made the meat filling with ground meat and chopped chicken or beef, which requires a bit more work. Either works well. I like to season the meat before it’s browned so the Mexican flavors come through.

Refried beans are traditionally made with lard. Instead, I make the beans with pico de gallo salsa, sour cream, and Mexican herbs. The beans are creamy with some bite and are smeared atop the heated tortilla. Place the cooked meat on top and then let your guests or family pile on the toppings of their choice. What to drink? Mexican beer for the adults and apple cider for the kids.

Chicken Tostadas

Serves 6

• 5 tablespoons oil, divided
• 1 onion or 2 leeks, cleaned and chopped
• 1 yellow pepper, cored and seeded and thinly sliced
• 1 pound ground chicken or turkey
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and black pepper
• 1 large tomato, coarsely chopped
• 1/2 cup fresh or frozen corn kernels (optional)

For the beans:

• 2 cans pinto beans, well-drained
• 1/4 cup pico de gallo
• 1/3 cup sour cream
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and black pepper
• 6 large corn or flour tortillas

To serve:

• 1 1/2 cups shredded lettuce
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 avocado, peeled, pitted, and cut into slices, or guacamole (about 1/2 cup)
• Sliced black olives
• Cilantro leaves, for garnish, optional

In a large skillet over medium-high heat, heat 2 tablespoons of oil. Add finely chopped onion or leeks and yellow pepper strips. Sauté, stirring occasionally, until onion and pepper has softened, about 5 to 6 minutes. Remove and set aside.

In a bowl, mix together the ground chicken or turkey with garlic powder, cumin, chili powder, salt, and black pepper. In the same skillet add 3 remaining tablespoons of oil on medium-high heat and add the chicken or turkey. Toss the poultry every 2 minutes until evenly browned, about 4 to 5 minutes. Add the chopped tomato and optional corn and sauté another couple of minutes or until the tomato is nicely softened. Add the reserved onions and pepper to the mixture and stir to evenly combine. Reserve.

Combine the beans and remaining ingredients in a medium saucepan over medium-high heat. Bring to a simmer, stirring to make sure it doesn’t burn. Cook for about 4 to 5 minutes or until very hot. Continue to cook, using a potato masher or fork to smash beans, until some of beans are smooth, 3 to 5 minutes. The beans should have some texture to them with some whole and some pureed. Reserve on low heat. As the beans sit, they will become thick so don’t worry if they are very soupy initially.

Preheat the oven to 350 degrees F. Heat the tortillas on a cookie sheet until crisp, about 4 minutes or so.

Place a tortilla on each serving plate. Smear a couple of tablespoons of beans on the tortilla, then spoon over the chicken mixture. Arrange lettuce on top covering the chicken. Finish with cheddar cheese, sour cream, and avocado. Garnish with cilantro leaves if desired. Serve immediately.

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