HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Beef Tostadas
Cheesy Beef Tostadas

Cheesy Beef Tostadas

with Charred Pineapple-Coriander Salsa & Sour Cream

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Tonight, we're teaching you the secret to crunchy tostadas. Give it a whirl and then pile 'em high with saucy Mexican beef, juicy charred pineapple and cooling sour cream.


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion

2 clove




1 tin

pineapple slices

1 bag

baby spinach leaves


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

beef mince

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 sachet

tomato paste

1 packet

shredded Cheddar cheese


1 packet

sour cream


1 bag


Not included in your delivery

olive oil

½ tsp

white wine vinegar

½ cup

warm water

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4083 kJ
Fat51 g
of which saturates23.8 g
Carbohydrate74.8 g
of which sugars32.6 g
Protein47.6 g
Sodium1496 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic. Grate the carrot. Drain the pineapple slices, reserving the pineapple juice.


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.


Take everything to the table to serve. Build your tostadas by placing a helping of the beef chilli on top of a tortilla. Serve with sour cream and a spoonful of pineapple salsa.

TIP: In Mexican cuisine, tostadas are piled high 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!