Ingredients

• 1 mango, diced
• 1/2 small red onion, finely chopped
• 1/4 cup chopped fresh cilantro, plus more for topping
• Juice of 1 lime, plus wedges for serving
• Kosher salt and freshly ground pepper
• 1 tablespoon vegetable oil
• 1 1/4 pounds ground beef chuck
• 1 15-ounce can diced fire-roasted tomatoes with chiles
• 1/2 to 1 teaspoon ancho chile powder, plus more for topping
• 8 corn tostadas
• Shredded iceberg lettuce, for topping
• 2/3 cup sour cream

Instructions

1. Combine the mango, red onion, cilantro, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until it starts browning, about 2 minutes. Stir in the tomatoes, chile powder and 3/4 teaspoon salt. Continue to cook until the beef is cooked through and the sauce is slightly reduced, about 2 minutes.
3. Divide the beef among the tostadas; top with lettuce, the mango salsa, sour cream and cilantro. Sprinkle with chile powder, if desired. Serve with lime wedges.
4. Photograph by Ryan Liebe