Ingredients
| 2Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 lb | ground beef | |
| 1 | large white onion, minced and divided | |
| 1 | kosher salt plus more to taste | |
| 1 tsp | chipotle chile powder | |
| 2 | Pastene Chipotle Peppers, chopped, plus 1 ½ tsp adobo sauce | |
| 1 | 10 oz can Pastene Diced Tomatoes with Green Chiles | |
| 1 | 14 oz can Pastene Black Beans, rinsed and drained | |
| 1 | medium zucchini, diced | |
| 2 cups | coleslaw | |
| 1 | lime, juiced, plus lime wedges for serving | |
| freshly ground pepper to taste | ||
| 8 | tostadas (flat crisp tortillas) | |
| 1 ½ cups | cheddar cheese, grated |
Directions
- Heat the oil in a large skillet over medium high heat. Add the ground beef, half of the minced onion, salt and the chipotle chile powder, chipotle peppers and adobo sauce. 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, 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 onion, cheese, and slaw. Serve with lime wedges.
