Happy Valentines Day! I hope you are spending the day celebrating with loved ones and eating just a little too much chocolate. This is a quick and spicy recipe to put some real food in your belly before you unwrap one more chocolate kiss.
This recipe is from Food Network Magazine, June 2012.
No substitutions were made.
Chipotle Beef Tostadas
2 tblsp vegetable oil
1 lb ground beef chuck
1 large white onion, minced
1 to 1 1/2 tsp chipotle chile powder
1 10 oz can Mexican-style diced tomatoes with green chiles
1 15 oz can pinto beans, drained
1 med zucchini or yellow squash, diced
2 c coleslaw mix or shredded cabbage
freshly ground pepper
8 tostada (flat crisp tortillas) or taco shells
1 1/2 c shredded cheddar cheese
Heat the vegetable oil in a large skillet over med-high heat. Add the ground beef, half of 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 cheese, slaw and remaining minced onion. Serve with lime wedges.