Categories: Mexican
Ingredients
- 2 tbsp vegetable oil
- 1 lb ground beef chunk
- 1 large white onion, minced
- Kosher salt
- 1- 1 1/2 tsp chipotle chile powder
- 10 oz can Mexican-style diced tomatoes with green chiles
- 15 oz can pinto beans, drained
- 1 medium zucchini, diced
- 2 cups coleslaw mix
- Juice of 1 lime, plus lime wedges for serving
- black pepper
- 8 tostadas
- 1 1/2 cups shredded cheddar cheese
Directions
-
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half the minced onion, 1 tsp 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, 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.