Chipotle Beef Tostadas

Total Time:
30 min
15 min
15 min

4 servings

  • 2 tablespoons vegetable oil
  • 1 pound ground beef chuck
  • 1 large white onion, minced
  • Kosher salt
  • 1 to 1 1/2 teaspoons chipotle chile powder
  • 1 10 -ounce can Mexican-style diced tomatoes with green chiles
  • 1 15 -ounce can pinto beans, drained
  • 1 medium zucchini or yellow squash, diced
  • 2 cups coleslaw mix or shredded cabbage
  • Juice of 1 lime, plus lime wedges for serving
  • Freshly ground pepper
  • 8 tostadas (flat crisp tortillas) or taco shells
  • 1 1/2 cups shredded cheddar cheese (about 4 ounces)
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.

  • Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.

  • Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.

  • Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.

  • Per serving: Calories 805; Fat 54 g (Saturated 19 g); Cholesterol 115 mg; Sodium 1,297 mg; Carbohydrate 47 g; Fiber 11 g; Protein 35 g

  • Photograph by Antonis Achilleos

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