Mexican Spiced Beef Tostadas Rapidas
with Zesty Soured Cream
Big on flavour but short on prep, these 20 minute tostadas are about to steal the dinnertime limelight.Tostadas are simply toasted tortillas, which are assembled to replicate an edible plate! Pile them high with spicy beef chili, 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? Enjoy!
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
240
British Beef Mince
1
Bell Pepper
(May contain Celery)
½
Lime
1
Spring Onion
1
Red Kidney Beans
1
Mexican Style Spice Mix
15
Worcester Sauce
(Contains Cereals containing gluten)
1
Tomato Passata
10
Beef Stock Paste
4
Plain Taco Tortillas
(Contains Cereals containing gluten)
75
Soured Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Preheat the oven to 200°C. b) Heat a drizzle of oil in a large frying pan on high heat. c) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Meanwhile, halve the pepper, discard the core and the seeds then chop into small pieces. b) Zest and chop the lime into wedges (see ingredients for amount). c) Trim and thinly slice the spring onion. d) Drain and rinse the kidney beans in a sieve.
a) Add the pepper and Mexican spice to the beef mince and stir-fry for a minute. b) Mix in the Worcester sauce, tomato passata, kidney beans and beef stock paste. Using the back of a spoon, crush half the beans once they're in the pan. c) Bring to the boil, reduce the heat to low-medium and simmer until thickened, 7-8 mins. IMPORTANT: The mince is cooked when it is no longer pink in the middle.
a) Meanwhile, pop the tacos (2 per person) in a single layer on a lightly oiled baking tray and drizzle over some more oil. b) Bake in the oven until crispy and golden, 4-5 mins. c) Mix the lime zest into the soured cream.
a) Serve the crisp tacos on plates. b) Top with a generous helping of the Mexican-spiced beef mince. c) Spoon on a dollop of zesty soured cream and a sprinkling of the spring onion.
a) Serve with lime wedges alongside. b) Enjoy!
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