Tex-Mex Style Pork Chilli and Tostada Dippers
with Beans and Cheese
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.
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 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
Utensils
Instructions
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.
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.
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.
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!
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.
Share the pork chilli between your bowls. Sprinkle over the hard Italian style cheese.
Serve the tostada dippers alongside.
Enjoy!
