Chipotle Beef Tostadas

I saw this recipe in the latest Food Network Magazine and immediately put it on the menu. Even though I forgot to put on the cheddar cheese that was in the original recipe, it was very good. I'm not convinced it even needed cheese. That might have detracted from the freshness of it. The lime juice in the slaw makes it special. And while the photo makes it look dry, I didn't find that it was. My grocery store didn't have tostadas so I just used corn tortilla chips. It's a bit on the spicy side and I only used a tea. of the chili powder. It's one of those heats that builds as you eat. But very tolerable and I'm a spicy lightweight.

Chipotle Beef Tostadas

Ingredients

• 2 tablespoons vegetable oil
• 1 pound lean ground beef
• 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
• Freshly ground pepper
• 8 tostadas (flat crisp tortillas) or tortilla chips

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 slaw and the remaining minced onion.

Addendum:
Leftovers are good in a whole wheat tortilla with a little monteray jack cheese! (minus the slaw)