1 mango, diced
1/2 small red onion, finely chopped
1/4 cup chopped fresh cilantro, plus more for topping
Juice of 1 lime, plus wedges for serving
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1 1/4 pounds ground beef chuck
1 15-ounce can diced fire-roasted tomatoes with chiles
1/2 to 1 teaspoon ancho chile powder, plus more for topping
8 corn tostadas
Shredded iceberg lettuce, for topping
2/3 cup sour cream
Combine the mango, red onion, cilantro, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until it starts browning, about 2 minutes. Stir in the tomatoes, chile powder and 3/4 teaspoon salt. Continue to cook until the beef is cooked through and the sauce is slightly reduced, about 2 minutes.
Divide the beef among the tostadas; top with lettuce, the mango salsa, sour cream and cilantro. Sprinkle with chile powder, if desired. Serve with lime wedges.
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