Chipotle Beef Tostadas

YUM YUM YUM! These are super easy and yummy, and a nice alternative to regular tacos. We originally made these with flour tortillas, and they tasted more like chalupas. The picture here shows the tostadas made with corn tortillas...either way, you cannot go wrong! My bro-in-law even made one of his into a taco by folding the tortilla around the fillings.  We used regular Rotel, and it was pretty spicy, so the sour cream was crucial to cut the heat; you may want to use the mild Rotel if you're feeding this to your children or anyone who doesn't love heat.  You can certainly purchase premade tostadas to take out an extra step and save yourself some cleanup and possibly a burn from the oil ;), but making them yourself just adds an extra layer of deliciousness.  Either way, these are awesome!

Chipotle Beef Tostadas:  (recipe altered slightly from foodnetwork.com found HERE.)

For the Tostadas: (method found HERE.)
8 soft taco flour or corn tortillas
vegetable oil for frying
Fill large, deep skillet with 1 inch of vegetable oil.  Once the oil starts to sizzle, drop one tortilla into the oil and cook for 15-30 seconds until lightly browned.  Flip the tortilla with tongs (careful, this may splatter.)  Cook for another 15-30 seconds.  Remove from oil and drain & cool on paper towels.  Repeat for remaining tortillas.

NOTE: If using flour tortillas, they will puff up.  Just use your tongs to flatten back out after you (carefully) remove from the oil. 
For the Chipotle Beef filling:
2 tablespoons vegetable oil
1 pound lean ground beef
1 medium yellow onion, minced
1 tsp salt
1 tsp chipotle chile powder
1 10 oz can Rotel tomatoes (mild if you don't like it too spicy)
1 15 oz can pinto beans, drained
1 medium zucchini, diced
2 cups shredded cabbage
1 orange pepper, diced or julienned
Juice of 1 lime
salt & pepper
1 cup shredded Mexican blend cheese (or more!!)
Sour cream for garnish

Heat vegetable oil over medium heat.  Add ground beef, half of the onion, salt, and chile powder.
Cook until browned.  Drain.  Return beef mixture to pan.  Add Rotel, beans, and zucchini.  Cook until softened (about 8 minutes.)  In a medium bowl, combine cabbage, pepper, lime juice, and salt & pepper to taste.  Build tostada by placing one tortilla on a plate, top with beef mixture, then cheese to your liking, then cabbage mixture, and finally a dollop of sour cream.

Happy Cooking!


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