8 Old El Paso Tostada Shells
2 med. chicken breasts, skinned, boned and cut in thin strips
1/4 c. sliced green onion
2 tbsp. butter
1 (8 oz.) can tomato sauce
1 env. Old El Paso Taco Seasoning Mix (1/3 c.)
2 c. shredded lettuce
2 med. tomatoes, chopped
1 c. (4 oz.) shredded Monterey Jack cheese
Avocado slices
Old El Paso Taco Sauce

Heat tostada shells according to package directions; keep warm. In medium skillet, quickly cook chicken strips and sliced green onion in butter until chicken is browned. Add tomato sauce and taco seasoning mix. Reduce heat and simmer, covered, about 10 minutes.

To assemble tostadas, place warm tostada shells on plate; spoon on chicken mixture. Top with shredded lettuce, chopped tomato, cheese and avocado slies. Drizzle with taco sauce. Makes 8 servings.