Mexican Beef Tostadas
with Sour Cream & Cheddar
Gather the troops for a Mexican tostada fiesta! Put the toppings in the centre of the table and let everyone create their own – with mildly spiced beef chilli, Cheddar cheese, tomato, cucumber and sour cream, they'll be spoilt for choice!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
4 clove
black garlic
2 unit
carrot
1 unit
red capsicum
1 bag
coriander
1 unit
lemon
1 unit
tomato
1 unit
cucumber
1 tin
sweetcorn
1 packet
beef mince
12 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
2 sachet
Tex-Mex spice blend
1 tin
diced tomatoes
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
sugar
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Cut the red capsicum into 1cm chunks. Roughly chop the coriander. Slice the lemon into wedges. Roughly chop the tomato. Roughly chop the cucumber. Drain the sweetcorn.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes.
TIP: If you want to serve as tacos, you don't need to bake the tortillas! While the beef is browning, spread the mini flour tortillas over two oven trays 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, 7-9 minutes. TIP: Check on them and leave them in a little longer if they aren't ready yet; you want them to be golden and crisp but not burnt!
Add the carrot, capsicum and sweetcorn to the beef mince and cook until tender, 3-4 minutes.
SPICY! This is a mild spice blend, but if you or the kids are sensitive to heat, feel free to add less. Add the Tex-Mex spice blend and garlic to the pan and cook until fragrant, 1 minute. Add the diced tomatoes, sugar and the salt and stir to combine. Reduce the heat to medium and simmer until the mixture has thickened and the capsicum is tender, 4-5 minutes.
Take everything to the table to serve. Build your tostadas by topping the tortillas with beef chilli, shredded Cheddar cheese, sour cream, tomato, cucumber, coriander and a squeeze of lemon juice. TIP: Serve the crisp tostadas on the side of the toppings if you prefer, or just heat the tortillas and eat with the filling as tacos!