INGREDIENTS

• 2-3 chicken breasts
• 1 taco seasoning packet
• rice
• corn, canned or frozen
• avocado

PICO DE GALLO

• tomato
• cilantro
• onion

MILD SAUCE

• ranch dressing
• chipotle sauce

PREPARATION

1. Cook chicken breasts in a crock pot on low, for six hours, with a little bit of water and half the taco seasonings packet.
2. Meanwhile, cook as much rice as your family typically eats and add the remaining half of the taco seasoning packet to the rice.
3. When the chicken is done, shred it.
4. Make tostadas by placing corn tortillas in hot oil until brown and crispy.
5. Assemble the tostada by placing the rice atop the crisped tortilla shell and then topping that with shredded chicken and cooked corn.
6. Top all this with pico de gallo and the mild sauce.
7. Sprinkle with avocados and cilantro, as desired.

PICO DE GALLO PREPARATION

1. Finely dice a roma tomato and quarter an onion.
2. Finely chop 1/4 of a bunch cilantro.
3. Carefully stir the ingredients together.

MILD SAUCE PREPARATION

1. In a small bowl, combine 1/2 cup ranch dressing with 1-2 Tablespoons chipotle sauce and stir well.

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