Dishin' It: Chipotle Beef Tostadas Part 1

Ingredients

• 1 lb Ground Beef (80% lean, preferably fresh)
• 1 medium White Onion (peeled and diced)
• 1 medium Zucchini (trimmed and diced into 1/4‑inch cubes)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Salt (kosher or table salt)
• 1 Tbsp Chili Powder (adjust to heat preference)
• 1 can (14.5 oz) Canned Fire‑Roasted Tomatoes (drained)
• 1 can (15 oz) Canned Pinto Beans (drained and rinsed)
• 1/2 cup Optional: Shredded Cheddar Cheese (for topping)
• 1/4 cup Optional: Pickle Slices (for garnish)
• to taste Optional: Hot Sauce (adds extra heat if desired)

Instructions

1. Prep Vegetables

   Peel and dice the white onion. Trim the ends off the zucchini and dice it into 1/4‑inch cubes.

   Time: PT5M

2. Heat the Skillet

   Place the skillet over medium‑high heat and add 2 Tbsp olive oil. Let the oil heat until it shimmers, about 30 seconds.

   Time: PT1M

3. Sauté Onion

   Add the diced onion to the hot oil. Cook, stirring occasionally, until the onion becomes translucent and just begins to brown, about 3 minutes.

   Time: PT3M

4. Brown the Beef

   Add the ground beef to the skillet. Break it up with the spoon and cook, stirring occasionally, until the meat is fully browned and no pink remains, about 5 minutes.

   Time: PT5M

5. Season

   Sprinkle 1 tsp salt and 1 Tbsp chili powder over the beef. Stir to combine and let the spices toast for 1 minute.

   Time: PT1M

6. Add Tomatoes, Beans, and Zucchini

   Stir in the drained fire‑roasted tomatoes, drained pinto beans, and diced zucchini. Reduce heat to medium and let the mixture simmer for 6 minutes, stirring once halfway through.

   Time: PT6M

7. Finish and Serve

   Taste the dish and adjust salt or chili powder if needed. Spoon the mixture into bowls or onto warm tortillas. Top with optional shredded cheese, pickle slices, and a drizzle of hot sauce.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

12 g

Fat

12 g

Fiber

4 g