Caribbean Spiced Beef Mince Tostadas
with Rocket, Cheese and Soured Cream
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.
Ingredients
200 grams
Diced Sweet Potato
2 unit(s)
Garlic Clove
120 grams
British Beef Mince
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
1 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
30 grams
Mature Cheddar Cheese
(Contains Milk)
40 grams
Mango Chutney
20 grams
Wild Rocket
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
c) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a large frying pan on medium-high heat (no oil).
c) Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) While the beef cooks, lay the tortillas onto another large baking tray in a single layer and rub each with a little oil.
b) Season with salt and bake on the middle shelf of the oven until golden and crispy, 4-5 mins.
c) TIP: Tostada means 'toasted', so make sure they're crispy!
a) Once the beef has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Stir in the garlic, Caribbean style jerk and tomato puree, fry for 1 min.
b) Mix in the chicken stock paste and water for the sauce (see pantry for amount).
c) Bring to the boil then lower the heat and simmer until thickened, 4-5 mins.
a) Meanwhile, grate the Cheddar.
b) Once the mince has thickened, stir in the mango chutney. Season with salt and pepper then remove from the heat.
c) Once the sweet potato is ready, stir it into the mince (reheat if needed).
a) Lay the crispy tortillas onto your serving plates.
b) Top with the mince and sweet potato mix.
c) Sprinkle over the cheese then dollop on some soured cream.
d) Top with a handful of rocket and tuck in.
Enjoy!
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