Mexican Beef Tostadas

Mexican Beef Tostadas

with Sour Cream & Cheddar

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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 refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 clove

black garlic

2 unit


1 unit

red capsicum

1 bag


1 unit


1 unit


1 unit


1 tin


1 packet

beef mince

12 unit

mini flour tortillas

(ContainsGlutenMay be presentSoy)

2 sachet

Tex-Mex spice blend

(May be presentGluten)

1 tin

diced tomatoes

1 packet

shredded Cheddar cheese


1 packet

sour cream


Not included in your delivery

olive oil

1 tsp


¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3280 kJ
Fat36.6 g
of which saturates17.3 g
Carbohydrate62.7 g
of which sugars16.5 g
Protein45.3 g
Sodium1460 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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!