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Tostadas Rapidas Q3

Tostadas Rapidas Q3

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
530 kcal
Protein
: 
18.8g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Barley
  • Cereals containing gluten
  • Milk
  • Wheat
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

225 grams

British Beef Mince

7.5 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

1 carton(s)

Red Kidney Beans

1 pot(s)

Mexican Style Spice Mix

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

½ unit(s)

Beef Stock Pot

1 unit(s)

Lime

150 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

2 unit(s)

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten, Wheat)

Energy (kJ)2217 kJ
Energy (kcal)530 kcal
Fat18.2 g
of which saturates9.7 g
Carbohydrate63.3 g
of which sugars18.9 g
Dietary Fibre13.5 g
Protein18.8 g
Salt3.3 g
Calcium11.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Heat a splash of oil in a frying pan on high heat. 

Add the beef mince and cook until browned, 5 mins. Break the mince up with a wooden spoon as it cooks.

2

Meanwhile, halve the pepper, remove the core and seeds then roughly chop. 

Drain and rinse the kidney beans.

3

Add the pepper and fajita spice mix to the beef mince and stir-fry for a minute. 

Stir in the Worcester sauce, finely chopped tomatoes, kidney beans and stock pot, stirring well to dissolve the stock. 

Bring to the boil, reduce the heat to medium-low and simmer until thick, 7-8 mins.

4

Meanwhile, pop the tortillas in a single layer on your prepped baking tray and drizzle over some oil. Tip: We used 1 tortilla per person, but if you're hungry, use 2 per person! 

Sprinkle on some salt and pepper. 

Bake in the oven until crisp and golden, 5-7 mins.

5

Meanwhile, pop the sour cream in 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.

6

Serve the crisp tortillas on plates topped with a helping of beef, a drizzle of lime sour cream and a sprinkling of coriander. 

Finish with lime wedges for squeezing over. Enjoy!

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