Beany Beef Tostadas Rapidas
with Zesty Soured Cream
- Barley
- Cereals containing gluten
- Wheat
- Milk
- Celery
- May contain traces of allergens
- Milk
Big on flavour but short on prep, these 20 minute tostadas are about to steal the dinnertime limelight.Tostadas are simply toasted tortillas, which are assembled to replicate an edible plate! Pile them high with spicy beef chili, a dollop of limey sour cream and a sprinkling of coriander, and you’re good to go! Who said you needed to spend hours in the kitchen to create a masterpiece? Enjoy!
Ingredients
240 grams
British Beef Mince
1 unit(s)
Green Pepper
(May contain traces of: Celery)
½ unit(s)
Lime
1 carton(s)
Red Kidney Beans
2 sachet(s)
Mexican Style Spice Mix
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
1 carton(s)
Tomato Passata
10 grams
Beef Stock Paste
4 unit(s)
Plain Taco Tortillas
(Contains: Cereals containing gluten, Wheat)
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Nutritional information
Instructions
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.
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.
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.
a) Meanwhile, lay the tortillas (2 per person) 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.
c) In a small bowl, mix together the lime zest and soured cream.
a) Serve the crisp tostadas 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 soured cream.
a) Serve with lime wedges alongside. TIP: Tostadas are best enjoyed eaten by hand - get stuck in!
b) Enjoy!
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