Categories: To Try

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

1. 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.

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

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

4. 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.

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