Mexican Spiced Beef Chilli and Tostada Dippers
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Mexican Spiced Beef Chilli and Tostada Dippers

with Beans and Cheese

Tags:
Spicy
Allergens:
Cereals containing gluten
Milk
Egg

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 war 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 Time25 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

Beef Mince

1 carton(s)

Red Kidney Beans

4 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

15 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3490 kJ
Energy (kcal)834 kcal
Fat35.4 g
of which saturates17.2 g
Carbohydrate76.7 g
of which sugars15.5 g
Protein52.4 g
Salt4.27 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Baking Tray
Sieve

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Heat a large saucepan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat.

2

Meanwhile, drain and rinse the kidney beans in a sieve.

Lay the tortillas onto a large baking tray in a single layer and rub each with a little oil. Season with salt and set aside.

When the mince has browned, stir the Mexican style spice mix, kidney beans, passata, chicken stock paste, honey and water for the sauce (see pantry for both amounts) into the saucepan and bring to the boil.

3

Once the sauce is boiling, reduce the heat to a simmer and cover with a lid or some foil.

Simmer until the beef is cooked and the sauce has thickened, 6-8 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

4

Meanwhile, bake the tortillas on the top shelf of the oven until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!

5

When the beef chilli is ready, stir through the butter (see pantry for amount) until melted.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

6

Share the beef chilli between your bowls. Sprinkle over the hard Italian style cheese.

Serve the tostada dippers alongside.

Enjoy!

 

7

Step 1 MOD: If you’ve chosen to get beef mince instead of pork, cook the recipe in the same way.