Mexican Cheesy Beef Tostadas
with Yoghurt & Salsa
Tonight, we're teaching you the secret to crunchy tostadas. Give it a whirl and then pile 'em high with saucy Mexican beef, juicy kernels of corn and cooling yoghurt.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1
carrot
1
tomato
1 bag
baby spinach leaves
½ tin
sweetcorn
1 packet
beef mince
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 sachet
Tex-Mex spice blend
½ tin
Crushed & Sieved Tomatoes
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
½ tsp
sugar
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Grate the carrot (unpeeled). Roughly chop the tomato and baby spinach leaves. Drain the sweetcorn (see ingredients).
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef mince, breaking it up with a spoon until browned, 3-4 minutes.
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 and season with salt and pepper. 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! TIP: If you want to serve as tacos instead, no need to bake the tortillas!
Add the carrot and sweetcorn to the beef and cook until tender, 3-4 minutes. Add the Tex-Mex spice blend and garlic and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes (see ingredients) and sugar, then season with salt and stir to combine. Reduce the heat to medium and simmer until the chilli has thickened, 4-5 minutes.
In a medium bowl, combine the tomato, baby spinach, a drizzle of white wine vinegar and a drizzle of olive oil. Toss to combine.
Bring everything to the table to serve. Build your tostadas by placing a helping of the beef chilli on top of a tortilla. Top with the shredded Cheddar cheese and some Greek-style yoghurt. Garnish with the tomato salsa.
TIP: In Mexican cuisine, tostadas are piled with ingredients and eaten like an open sandwich. You can 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!