INGREDIENTS
6
tostada shells
2 media
avocados
1 tbsp
lime juice
1/4 tsp
garlic powder
1 serving
salt
1 serving
black pepper
16 oz
refried beans
10 oz
diced tomatoes with green chilies
3/4 tsp
ancho chili powder
1/2 tsp
ground cumin
2 cups
iceberg lettuce
2 cups
chicken breasts
1 cup
shredded mexican cheese blend
1 cup
pico de gallo
1 serving
sour cream