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Beefy Tostadas Rapidas
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Beefy Tostadas Rapidas

Beefy Tostadas Rapidas

with Kidney Beans and Red Pepper

Big on flavour but short on prep, these 20 minute tostadas are about to steal the dinner time limelight. Tostadas are simply toasted tortillas, which are assembled to replicate an edible plate! Pile them high with spicy beef, a dollop of limey sour cream and a sprinkling of coriander, and you’re good to go! Who said you needed to spend hours in the kitchen to create a masterpiece?

Allergens:
Cereals containing gluten
Milk

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 Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

240

Beef Mince

1

Bell Pepper

15

Worcester Sauce

(Contains Cereals containing gluten)

1

Red Kidney Beans

1

Mexican Style Spice Mix

½

Beef Stock Powder

1

Finely Chopped Tomatoes with Onion and Garlic

1

Lime

150

Soured Cream

(Contains Milk)

2

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

1

Coriander

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Nutritional information

Energy (kcal)751 kcal
Energy (kJ)3142 kJ
Fat38 g
of which saturates18 g
Carbohydrate53 g
of which sugars20 g
Protein43 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan
Chopping Board
Sieve
Knife
Spoon
Baking Tray
Plate

Instructions

Cook the Beef
1

Preheat your oven to 220°C. Heat a splash of oil in a frying pan on high heat. Add the beef mince and cook until browned, 5 mins. Break the beef up with a wooden spoon as it cooks.

Prep the Veggies
2

Meanwhile, halve the pepper, discard the core and seeds then roughly chop. Drain and rinse the kidney beans in a sieve.

Simmer
3

Add the pepper and Mexican spice to the beef mince and stir-fry for 1 minute. Stir in the Worcester sauce, finely chopped tomatoes, kidney beans and stock powder, stirring well to dissolve the stock powder. Bring to the boil, reduce the heat to medium-low and simmer until thick, 7-8 mins.

Bake the Tortillas
4

Pop the tortillas in a single layer on a lined baking tray and drizzle over some oil. TIP: We used 1 per person, but if you're hungry, use 2 per person! Sprinkle on some salt and pepper. Bake on the top shelf of your oven until crisp and golden, 5-7 mins.

Make the Dressing
5

Pour the soured cream into a small bowl. Grate in the zest of the lime, add a pinch of salt and pepper and stir together. Chop the lime into quarters.

Serve
6

Serve the crisp tortillas on plates topped with a helping of the beef mixture and a drizzle of limey soured cream. Finish with lime wedges for squeezing over. Enjoy!

7

Congratulations, you are seconds away from a delicious meal. Taking pleasure from your daily achievements is important for general well-being, so take this moment to appreciate what you have made. Mission accomplished!