12 tostada shells
1/2 c. chopped onion
2 tbsp. butter
1 (16 oz.) jar Thick 'n Chunky salsa
3 med. tomatoes, chopped
1 lb. boneless chicken breasts, cut into thin strips
1 (1 1/4 oz.) pkg. taco seasoning mix
1 (16 oz.) can refried beans
3 c. shredded lettuce
3 c. shredded Cheddar cheese

Heat tostada shells according to package directions. In medium skillet, quickly cook chicken strips and onion in butter until chicken is browned. Add salsa and seasoning mix. Reduce heat and simmer, uncooked for 10 minutes. To assemble, spread 1 heaping tablespoon refried beans on shell. Spoon on approximately 1/3 cup chicken mixture. Top with lettuce, tomatoes, and cheese. Makes 12 tostadas.