I love it when there are a lot of colors on my plate, so this dish put a smile on my face. The red from the tomatoes and the green from the zucchini mixed with the colorful cole slaw on top was just perfect. I also loved the almost smokey flavor that the chipotle chile powder gave these tacos.
2 tablespoons vegetable oil
1 pound ground beef chuck, ground turkey or ground chicken
1/2 large white onion, minced
Kosher salt, to taste
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
1 medium zucchini or yellow squash, diced
2 cups coleslaw mix or shredded cabbage
Juice of 1 lime
Freshly ground pepper
8 tostadas (flat crisp tortillas) or taco shells (hard or soft)
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, onion, 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, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.
Divide the tostadas/taco shells among plates and spoon the beef mixture on top. Top with the cheese and coleslaw.
We had these with some strawberries and apple pie for dessert.
What did the family think? Hubby and I ate them as written above and loved them. Our oldest had his with just the meat and our youngest just had a cheese quesadillas because he will melt into a puddle on the floor if he is forced to eating anything that might actually have flavor. 🙂
Where did this recipe come from? Food Network Magazine