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Mexican Recipes

Tex-Mex Style Pork Chilli and Tostada Dippers

Tex-Mex Style Pork Chilli and Tostada Dippers

Tex-Mex Style Pork Chilli and Tostada Dippers

with Beans and Cheese

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

Tags:

New

•Spicy

•High Protein

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 Pork 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)3716 kJ

Energy (kcal)888 kcal

Fat42 g

of which saturates18.5 g

Carbohydrate76.9 g

of which sugars15.7 g

Protein49.2 g

Salt4.2 g

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

Utensils

•Large Saucepan

•Baking Tray

•Sieve

•Lid

Instructions

Brown the Mince

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 pork 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.

Add the Flavour

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.

Simmer the Sauce

3

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

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

Toast the Tostada Dippers

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!

Final Touches

5

When the pork 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.

Serve

6

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

Serve the tostada dippers alongside.

Enjoy!

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