Tostadas, Great It’s Friday! TGIF


Chipotle Beef Tostada

Happy TGIF to you all, or happy whatever day it is when you are reading this message, regardless I hope you are doing well. I am doing well as I have been enjoying watching the World Cup and a delightful day off from work. The day has been filled with great conversation, great coffee most important, great sporting competition and now finishing off with a delicious, easy and quick dinner!

Mexican food is just made for Friday! It’s fast, it’s colorful, it’s festive, it’s spicy, its tasty, it’s not too serious, it’s made for sharing, it’s made for eating with your hands and it goes great with beer! You know, I could probably eat Mexican food everyday and be as content as the cheshire cat. And tostadas are so much fun because they are like an edible plate just waiting for whatever you want to pile on. On these lovely tostadas I layered black beans, Mexican rice, some cabbage with lemon juice and chili pepper and then the chipotle beef followed up with a lava flow of cheese, YUM!

Definitely add this to your menu, you will be happy you did, any leftovers combine with lettuce and make a taco salad to take to work or wherever, YUMMERS! Thank you so much for reading and have an awesome weekend.


  • 2 tablespoons vegetable oil
  • 1 pound ground beef chuck
  • 1 large white onion, minced
  • Kosher salt
  • 1 to 1 1/2 teaspoons chipotle chile powder
  • 1 10-ounce can Mexican-style diced tomatoes with green chiles
  • 1 15-ounce can pinto beans, drained
  • 2 cups coleslaw mix or shredded cabbage
  • Juice of 1 lime, plus lime wedges for serving
  • Freshly ground pepper
  • 8 tostadas (flat crisp tortillas) or taco shells
  • 1 1/2 cups shredded cheddar cheese (about 4 ounces)


Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle 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.

Add the tomatoes and beans and cook, stirring occasionally, about 6 minutes.

Meanwhile, toss the coleslaw mix, 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 cheese, slaw and the remaining minced onion. Serve with lime wedges.

overhead shot


Staring at my creation, like a well trained dog who has the treat waving in front of him, no photo, no treat!

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