Ingredients for 6 servings

¼ tsp garlic powder, divided
½ tsp ground cumin
¾ tsp ancho chili powder
1 (10 oz) can Rotel Diced Tomatoes & Green Chilies Mild, drained
1 (16 oz) can Rosarita Traditional Refried Beans
1 cup pico de gallo, homemade or store-bought
1 cup shredded Mexican blend cheese
1 Tbsp fresh lime juice
2 cups shredded iceberg or romaine lettuce
2 cups shredded rotisserie chicken or shredded cooked chicken breasts
2 medium ripe avocados
6 Tbsp Sour cream
6 tostada shells , store-bought or homemade
salt and freshly ground black pepper

Directions

Using a fork mash avocado with lime juice and 1/8 tsp garlic powder to a slightly chunky texture. Season with salt and pepper to taste.

In a small saucepan mix together refried beans, drained canned tomatoes, chili powder, cumin and remaining 1/8 tsp garlic powder.

Season with salt and pepper to taste and cook over medium-low heat, stirring frequently until heated through.

To assemble tostadas, layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, chicken, cheese, pico de gallo and sour cream. Serve immediately.