Recipe | Mexican Chilli Tostadas

HelloFresh Tostada Recipe

This was another lovely recipe that we enjoyed from our HelloFresh subscription. You can read my full HelloFresh review here. Tostadas are a dish I often enjoy at a Mexican restaurant or Mexican street food stall. However, I’ve never thought about making them at home. This particular recipe  is so easy to follow, and involves very simple ingredients available at any local supermarket or grocer. I don’t know why we haven’t thought to create them ourselves before!

This dish could also easily be made vegetarian by using Quorn mince instead, or not using mince full stop, and instead replacing it with beans or lentils.

We found that the ingredients for this dish, outlined by HelloFresh, actually made more than 2 portions, more like 3 or possibly even 4, depending on how hungry you are. We also decided to use 2 tortillas each, instead of 1 that it recommends, to add more carb to the meal. And we also added a few drops of hot sauce over top to give it a little more heat – we love our spice!

Ingredients (serves 2 with leftovers)

  • 4 wholemeal tortillas
  • 1 onion
  • 1 garlic clove
  • 1 yellow pepper
  • 1 red kidney beans
  • 250g beef mince
  • 1.5 tsp Mexican spice
  • 1 tin plum tomates
  • Half beef stock pot
  • 30g cheddar cheese
  • 1 avocado
  • 1 bunch coriander
  • 1 lime
  1. Preheat your oven to 220 degrees. Pop the tortillas onto a baking tray and drizzle over some oil. Sprinkle with salt and black pepper, and leave to one side.
  2. Cut the onion in half through the root, and then peel and chop into half centimetre pieces. Peel and grate the garlic (or use a garlic press if you have one). Remove the core from the yellow pepper, then chop into 1cm chunks. Drain the kidney beans in a colander and rinse under cold water.
  3. Put a large frying pan on medium-high heat and add a drizzle of oil. Once the oil is hot, add the beef mince and cook for 3-4 mins until almost browned.
  4. Add your onion and pepper to the pan and cook for 5 more mins until soft. Then add your garlic and Mexican spice. Stir together and cook for 1 minute more before pouring in the plum tomatoes. Break them up with a wooden spoon, then add 1 tbsp of water per person. Add the beef stock pot and stir well until it dissolves.
  5. Finally add your kidney beans. Bring your beef mixture to the boil, then lower the heat and simmer gently for 10-15 mins until it is thick and tomatoey and has reduced by half.
  6. Meanwhile, pop your tortillas on the top shelf of your oven for 3-5 mins. Keep an eye on them, you want them to be golden and crispy but not burnt. Once cooked, remove from the oven and lay on some kitchen paper to absorb any excess oil.
  7. Grate the cheddar cheese, and scoop out the avocado into a bowl. Roughly chop the coriander (both stalks and leaves) and add your stalks and half your leaves to your avocado. Squeeze in a good splash of lime juice and mash together with a fork.
  8. Assemble your tostadas by laying one tortilla on each plate, piling high with your beef, sprinkling with cheese and a dollop of guacamole. Finish with a sprinkle of your remaining coriander leaves and enjoy! For extra spice add some hot sauce or for cooling add sour cream.
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