Caribbean Spiced Beef Mince Tostadas

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Heat a large frying pan on medium-high heat (no oil). 

c) Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) While the beef cooks, lay the tortillas onto another large baking tray in a single layer and rub each with a little oil. 

b) Season with salt and bake on the middle shelf of the oven until golden and crispy, 4-5 mins.

c) TIP: Tostada means 'toasted', so make sure they're crispy!

a) Once the beef has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Stir in the garlic, Caribbean style jerk and tomato puree, fry for 1 min. 

b) Mix in the chicken stock paste and water for the sauce (see pantry for amount).

c) Bring to the boil then lower the heat and simmer until thickened, 4-5 mins. 

a) Meanwhile, grate the Cheddar. 

b) Once the mince has thickened, stir in the mango chutney. Season with salt and pepper then remove from the heat. 

c) Once the sweet potato is ready, stir it into the mince (reheat if needed).