Slow Cooker Chicken Tinga Tostadas are a fabulous weeknight dinner option – slow cooked chicken simmered in a spicy chipotle tomato sauce served over baked tostadas with your favorite toppings!
This post has been sponsored by Old El Paso.
When schedules get crazy, sometimes weeknight dinners get lost in the mix. I find myself rotating some of the same recipes, whipping up something quick and easy or dialing out – all of which leave me wondering where my adventuresome recipe spirit escaped to.
This fall, I am committed to keeping my pantry stocked with options so I will be less tempted to whip up old reliable recipes and explore new recipes, flavors and ideas. I adore Mexican food and one of my favorite pantry musts are products from Old El Paso. I have been using their products since I first started my culinary adventure many moons ago and love keeping them on hand for those days when I am craving something with a bit of a Latin twist.
ACME was having a fabulous sale so I took that as a sign to stock up on some of my favorite Old El Paso staples. Added bonus – I can also help my friends’ kids’ schools earn 10 cents each for their schools by clipping the Box Tops found on Old El Paso’s packaging. Now that is a win-win situation, I think!
I have to confess, one of my favorite products is Old El Paso’s refried beans. For busy weeknights, I love having their refried beans on hand when I want to whip up something quick and delicious. I sauté them with a bit of onion and garlic, a sprinkle of smoked paprika (and dried chipotle if I want a kick of heat) and a bit of chicken stock. Wrap some of these with a sprinkle of melted cheese in a flour tortilla and you will forget about any other bean burrito – promise! Their pickled jalapeños are fantastic topping your favorite nachos and who doesn’t love those crispy taco shells – Taco Tuesday anyone?