Chipotle Beef Tostadas

These Chipotle Beef Tostadas are built with seasoned ground beef, fire-roasted tomatoes, zucchini, and a quick lime slaw—stacked on a crisp shell with melted cheese and sharp toppings. It’s a fast, bold dinner that doesn't skimp on flavor.

Course Dinner, Main Course

Cuisine American, Tex-Mex

Keyword beef tostadas recipe, chipotle beef, Chipotle Beef Tostadas, ground beef tostadas, skillet beef tostadas, taco night dinner, tostadas with slaw

Prep Time 15

Cook Time 15

Total Time 30

Servings tostadas

Calories 316kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For measrement accuracy.
mixing bowls To toss the lime slaw.
skillet For browning the beef and cooking the filling.

Ingredients

2 tbsps. vegetable oil or other neutral oil
1 lb. ground beef chuck
1 large white onion, minced
1 tsp. 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 oil in a large skillet over medium-high. Add the ground chuck, half the minced onion, 1 teaspoon salt, and the chile powder. Cook, breaking up the meat with a wooden spoon, until browned and the onion is soft, about 7 minutes.
2 tbsps. vegetable oil, 1 lb. ground beef chuck, 1 large white onion, minced, 1 tsp. kosher salt, 1-1/2 tsps. chipotle chile powder
Stir in the tomatoes, beans, and zucchini. Cook for another 6 minutes, stirring occasionally, until the zucchini is just tender.
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
In a bowl, toss the coleslaw mix with lime juice and season with salt and pepper to taste.
2 cups coleslaw mix or finely shredded cabbage, juice of one lime plus lime wedges for serving, freshly ground pepper
Divide the tostada shells among plates. Spoon the beef mixture on top, then add cheese, slaw, and the remaining minced onion. Serve with lime wedges on the side.
8 tostadas (flat crisp shell) or taco shells, 1-1/2 cups (about 4 oz.) shredded cheddar cheese

Video

Notes

You can use black beans or kidney beans instead of pinto.
If your tostada shells aren’t as crisp as you'd like, warm them in the oven for a few minutes.
Don’t overload the shells—build and eat right away for the best texture.
The beef filling and slaw can both be prepped ahead and stored separately.

For the best results when making these chipotle beef tostadas, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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Nutrition