2 c. shredded lettuce
2-3 c. diced cooked chicken
1 (4 oz.) can green chiles, undrained
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. garlic powder
1 (16 oz.) can kidney beans, drained
1 c. grated Cheddar or Monterey Jack cheese
1 lg. tomato, chopped
1 med. cucumber, peeled, seeded and chopped
1/3 c. ripe olives
1/2 c. sour cream
3 tbsp. taco sauce
8-12 tostada shells or chips

Place lettuce in bottom of deep 2 1/2 quart bowl. Combine chicken, chiles with liquid, chili powder, cumin, salt and garlic powder. Mix well to distribute spices. Spoon over lettuce. (To reduce preparation time, chicken can be combined with a prepared 2/3 cup taco sauce. Layer beans, cheese, tomato, cucumber and olives on top.