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Beany Beef Tostadas Rapidas

Beany Beef Tostadas Rapidas

with Zesty Creme Fraiche

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Looking for a quick and tasty midweek dinner option? Try cooking up our Beany Beef Tostadas Rapidas in just 20 minutes for a delicious and speedy meal.

Tags:Family FriendlyRapid
Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

240 grams

Beef Mince

1 unit(s)

Bell Pepper

½ unit(s)

Lime

1 pack(s)

Kidney Beans

2 sachet

Mexican Style Spice Mix

1 sachet

Worcester Sauce

(ContainsCereals containing gluten)

1 pack(s)

Tomato Passata

10 grams

Beef Stock Paste

4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

75 grams

Creme Fraiche

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3233 kJ
Energy (kcal)773 kcal
Fat39.0 g
of which saturates19.0 g
Carbohydrate63 g
of which sugars12.0 g
Protein38 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Knife
Zester
Sieve
Baking Tray
Small Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

a) Preheat the oven to 200°C.
b) Heat a drizzle of oil in a large frying pan on high heat.
c) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

2

a) Meanwhile, halve the pepper, discard the core and the seeds, then chop into small pieces.
b) Zest and chop the lime into wedges (see ingredients for amount).
c) Drain and rinse the kidney beans in a sieve.

3

a) Add the pepper and Mexican style spice mix to the beef mince and stir-fry for 1 min.
b) Mix in the Worcester sauce, tomato passata, kidney beans and beef stock paste. Using the back of a spoon, crush half the beans once they're in the pan.
c) Bring to the boil, reduce the heat to medium-low and simmer until thickened, 7-8 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

4

a) Meanwhile, lay the tortillas onto a large baking tray in a single layer and drizzle with a little oil.
b) Season with salt and bake on the top shelf of your oven until golden and crispy, 4-6 mins.

5

a) Meanwhile, mix together the lime zest and creme fraiche in a small bowl.

6

a) Serve the crisp tostadas (2 per person) on plates.
b) Top with spoonfuls of the beef and bean mix, as much as you'd like.
c) Spoon on a dollop of zesty creme fraiche and serve with lime wedges alongside. TIP: Tostadas are best enjoyed eaten by hand - get stuck in! Enjoy!