Mexican Tostadas

Name: Mexican Tostadas with Guacamole and Cheese
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 1 Onion; 1 Garlic Clove; 1 Yellow Pepper; 1 Red Kidney Beans; 250 British Beef Mince; 1.5 Mexican Spice; 1 Tinned Plum Tomates; ½ Beef Stock Pot; 2 Super Soft Tortillas with Whole Wheat; 30 Mature Cheddar Cheese; 1 Avocado; 1 Coriander; 1 Lime

with Guacamole and Cheese

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Tostadas are simply toasted tortillas. It makes them deliciously crispy! We've given you more tortilla's here than you need for the recipe. Why not make your own tortilla chips with what's left? Just cut them into triangles, drizzle with oil and season with salt, black pepper and any other spices you fancy before baking in the oven until crunchy. Enjoy!

Tags:

Spicy

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

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.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

Onion

Garlic Clove

Yellow Pepper

Red Kidney Beans

250

British Beef Mince

1.5

Mexican Spice

Tinned Plum Tomates

Beef Stock Pot

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

Mature Cheddar Cheese

(Contains: Milk)

Avocado

Coriander

Lime

Nutritional information

Energy (kJ)3699 kJ

Energy (kcal)884 kcal

Fat39 g

of which saturates11 g

Carbohydrate68 g

of which sugars18 g

Protein56 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Strainer

•Grill Pan

•Baking Tray

•Bowl

•Plate

Instructions

Preheat your oven to 220°C. Halve, peel and chop the onion into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the yellow pepper and chop into 1cm chunks. Drain the kidney beans in a colander and rinse under cold running water. Roughly chop the coriander (stalks and all).

Put a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the beef mince. Cook until browned, 5-6 mins. TIP: Heating the oil before adding the meat means the beef will fry and not stew.

Once the beef has browned, add the onion and pepper to your pan. Cook for 5 more mins or until soft. Add the garlic and Mexican spice and stir everything together. Cook for 1 minute more. Add the plum tomatoes and the beef stock pot. Stir to make sure it's dissolved.

Add the kidney beans. Bring the mixture to the boil, then lower the heat and simmer gently until thick and tomatoey, 10-15 mins. Taste and add salt and black pepper if necessary.

Meanwhile, spread the tortillas in a single layer on a large, lightly oiled, baking tray. Drizzle over a little oil and season with salt and black pepper. Pop them on the top shelf of your oven for 3-5 mins. Keep an eye on them - you want them to be golden and crispy but not burnt! Once cooked, remove from your oven and lay on some kitchen paper to absorb any excess oil.

Grate the cheddar cheese. Slice the avocado in half vertically and twist apart. Remove the stone and scoop out the flesh with a spoon into a mixing bowl. Add most of the coriander and a good squeeze of lime juice. Mash together with a fork. You've just made guacamole! Lay one tortilla on each plate, pile it high with beef, sprinkle on the cheese and remaining coriander and finish with a dollop of guacamole. Time to tuck in!