Cheesy Beef Tostadas

Heat a large frying pan over a high heat. Cook the pineapple, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside to cool slightly. Meanwhile, roughly chop the baby spinach leaves and coriander. Roughly chop the charred pineapple. In a medium bowl, combine the baby spinach, coriander, pineapple, some reserved pineapple juice and white wine vinegar. Season with salt and pepper and stir to combine.

Spread the mini flour tortillas over an oven tray lined with baking paper. Using a fork, poke a few holes in the tortillas to stop them puffing up as they cook, then lightly spray or brush with olive oil. Bake the tortillas until golden and crisp, 6 minutes. TIP: You want the tortillas to be golden and crisp but not burnt! If you want to serve as tacos instead, no need to bake the tortillas!

SPICY! The spice blend is hot, use less if you're sensitive to heat! While the tortillas are baking, return the pan to a high heat with a drizzle of olive oil. Cook the beef mince, breaking up with a spoon, until browned, 3-4 minutes. Reduce the heat to medium-high and add the onion and cook, stirring, until softened, 2 minutes. Add the carrot and cook until softened, 2 minutes. Add a drizzle of olive oil, the garlic, Mexican Fiesta spice blend and tomato paste and cook, stirring, until fragrant, 1 minute.

Add the warm water to the beef, reduce the heat to low, and simmer until the chilli has thickened slightly, 2 minutes. Stir through the butter and shredded Cheddar cheese until melted, then season to taste. Add a splash of water if the chilli looks dry.