Tex-Mex Style Beef Chilli and Tostada Dippers

Name: Tex-Mex Style Beef Chilli and Tostada Dippers with Beans and Cheese
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 240 grams British Beef Mince; 1 carton(s) Red Kidney Beans; 4 unit(s) Plain Taco Tortillas; 1 sachet(s) Mexican Style Spice Mix; 1 carton(s) Tomato Passata; 15 grams Chicken Stock Paste; 20 grams Grated Hard Italian Style Cheese; 1 tbsp Honey; 100 milliliter(s) Water for the Sauce; 20 grams Butter

with Beans and Cheese

Recipe Development TeamPublished on September 13, 2023

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Looking for a quick and tasty midweek dinner option? Try cooking up our Tex-Mex Style Beef Chilli and Tostada Dippers in just 20-25 minutes for a delicious and speedy meal.

Tags:

Spicy

Allergens:

Cereals containing gluten

•Milk

•Egg

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.

Total25 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

240 grams

British 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

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

Salt4.3 g

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

Utensils

•Large Saucepan

•Baking Tray

•Sieve

•Lid

Cooking Instructions and Tips

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.

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.

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.

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!