Photo: Chipotle Beef Tostadas Recipe
Ingredients
- 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)
Directions
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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By icded
Tucson Az
on October 09, 2012
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This was easy and tastes great. I disagree with the other reviewer from Tucson. The beans and beef go great together and the zuchinni gives it a great texture. We like to kick up the heat at our house so I added serrano peppers to it and bought pinto beans with jalepenos. Like I said, we like it hot!
By nikkiandpaige
on August 30, 2012
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Woweee, this tostada is bursting with flavor! It was a very balanced, fresh dish. I did substitute lemon for the lime, used fresh tomatoes with the cabbage, oven baked the tortillas and cooked the pintos from scratch. This dish was a winner with my family, thanks Food Network!!
By mismax
Richardson, TX
on August 24, 2012
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This was so quick and easy, not to mention yummy. I fried some corn tortillas in lard to make my own tostadas to give it more of a restaurant quality taste, because we do not like store bought tostadas. Also served chopped lettuce and tomatoes for those who did not like cabbage. Everyone was happy, and because they are so easy to put together, I will be adding this to my monthly rotation.
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