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| taco sauce: 18 oz |
| tostada shells: 4 |
| black beans: 3/4 cup |
| monterey jack cheese (diced): 1/3 cup |
Credit: www.bhg.com
1. In a small saucepan cook chicken mixture until heated through. Divide evenly on four tostada shells. Top with jicama, carrot, broccoli slaw, and/or black beans. Sprinkle with cheese. Makes 4 servings.