Chipotle beef tostadas are all about crunchy tortillas topped with a beef and veggie mix bursting with flavor. They’re my go-to for a quick meal that feels a bit fancier.
This version of a classic Mexican dish is one of my favorites. It starts with a crisp tortilla as the base, then it’s all about layering on the toppings: seasoned beef, veggies, cheese, and shredded slaw. Trust me, it’s a flavor explosion you’re going to love!
I appreciate a bit of heat in my meals, so I use chipotle chile powder in the beef mixture. But if you’re not a fan of spice, you can easily swap it out for regular chile powder. Either way, you’ll still get tons of flavor. Plus, this recipe sneaks in some zucchini, adding a delicious twist to the mix.
Whenever I make this dish, I always double the recipe because the leftovers are just as amazing as the first serving. And here’s a tip: don’t forget to squeeze lots of extra lime over the top before serving—it really takes the taste to the next level.
Why I Love This Recipe
- I like the combo of crunchy tortillas and toppings. Both create a satisfying texture contrast.
- The veggies are unexpected and hidden well in the meat, but are a great healthy addition.
- From start to finish I can have this dinner on the table in 30 minutes.
I enjoy the versatility of chipotle flavor – it pairs well with a variety of ingredients and cuisines. If you also love it, give my meatballs with chipotle-honey a try or make a batch of these chipotle chicken bites for your next taco night. If it’s chilly out, make a bowl of this chipotle tomato soup and serve it with a side of grilled cheese. These soup-sized turkey chipotle meatballs are perfect in a steaming bowl of soup.
Using Ground Chuck vs. Ground Beef in This Recipe
When it comes to ground chuck versus ground beef, it’s all about where they come from. Ground chuck is the beef that’s sourced from the front beef shoulders. It’s got a bit more of that meaty, juicy flavor. On the flip side, ground beef is what you get when you’ve got all these leftover bits after they’ve cut up the beef into roasts and steaks. So, it’s kind of like chuck has its own special spot, while ground beef is a mix from all over.
Now, here’s where it gets interesting. Ground chuck packs a bit more fat punch compared to ground beef from leaner cuts like the round or sirloin. We’re talking around 15-20% fat in chuck, giving it that extra richness. So, yeah, a 3-ounce serving of ground chuck has about 66 more calories and 8 grams more fat than the same amount of ground round. But let me tell you, that extra fat adds a whole lot of flavor that you just can’t beat. Which is why I use ground chuck for this recipe and any other chance I get.
Ingredients
- I recommend using ground chuck for the best flavor, which you are going to season with chipotle chile powder, white onion and salt.
- I use fire-roasted tomatoes, pinto beans and fresh zucchini to bulk up the meat mixture and add to the flavor.
- Once the meat mixture is ready to serve, I pile each individual tostada shells with shredded cheese, finely chopped cabbage, extra onion (pickled onion would be good too) and a big squeeze of lime juice.
How to Make It
- This recipe could not be easier to put together and is as simple as making tacos.
- I cook my ground chuck together with all the yummy ingredients and pile it high on a tostada sheets. Sometimes I fill a regular taco shell or a taco shell bowl depending on what I have around.
- Garnish each shell with shredded cabbage, lots of lime and onion is the absolute best part, let your preferences and creativity guide you.
Recipe Notes
- I have experimented with different seasonings like cumin, paprika, and oregano for additional complexity. All taste great if you’re looking to add additional flavor.
- Assembling tostadas strategically helps with distribution of flavors and textures. I always start with the meat mixture, followed by the cheese and crunchy toppings like cabbage and onion.
Storage and Reheating
- When I have leftovers, I store the components (meat and toppings) separately to maintain freshness.
- I will reheat the meat mixture gently on the stove or in the microwave before assembling so the tostadas remain flavorful and enjoyable.
Serving Suggestions
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Chipotle Beef Tostadas
Ingredients
- 2 tbsps. vegetable oil
- 1 lb ground beef chuck
- 1 large white onion, minced
- kosher salt
- 1-1/2 tsps. chipotle chile powder
- 1 (10 oz) can can Fire roasted diced tomatoes with green chiles or Mexican-style diced tomatoes with green chiles
- 1 (15 oz) can pinto beans drained
- 1 medium zucchini
- 2 cups coleslaw mix or finely shredded cabbage
- juice of one lime plus lime wedges for serving
- freshly ground pepper
- 8 tostadas (flat crisp shell) or taco shells
- 1-1/2 cups (about 4 oz) shredded cheddar cheese
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground chuck, half of the onion, 1 teaspoon salt and 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.2 tbsps. vegetable oil, 1 lb ground beef chuck, 1 large white onion, minced, kosher salt, 1-1/2 tsps. chipotle chile powder
- Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.1 (10 oz) can can Fire roasted diced tomatoes with green chiles or Mexican-style diced tomatoes with green chiles, 1 (15 oz) can pinto beans, 1 medium zucchini
- Meanwhile, toss the coleslaw mix, lime juice and salt and pepper to taste in a bowl.2 cups coleslaw mix or finely shredded cabbage, juice of one lime plus lime wedges for serving, freshly ground pepper
- Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.8 tostadas (flat crisp shell) or taco shells, 1-1/2 cups (about 4 oz) shredded cheddar cheese
Video
Notes
Nutrition
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