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Mexican Recipes
Mexican Beef Tostadas

Mexican Beef Tostadas

with Charred Corn-Coriander Salsa & Sour Cream

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3.5 / 4 Ratingout of 88 ratings
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Follow us down the colourful streets of Mexico as we teach you the secret to crunchy tostadas. Give it a whirl and then pile 'em high with saucy Mexican beef, juicy kernels of lightly charred corn and cooling sour cream.

Allergens:GlutenMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 unit

zucchini

2 clove

garlic

1 unit

carrot

1 tin

sweetcorn

1 unit

long red chilli

1 unit

tomato

1 bag

coriander

½ unit

lime

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSoy)

1 packet

beef mince

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 sachet

tomato paste

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

½ cup

warm water

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3810 kJ
Fat45.2 g
of which saturates22.3 g
Carbohydrate69.7 g
of which sugars21.4 g
Protein48.4 g
Sodium1630 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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GET PREPPED
GET PREPPED
1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the zucchini. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the sweetcorn. Thinly slice the long red chilli (if using).

CHAR THE CORN
CHAR THE CORN
2

Heat a large frying pan over a high heat. When the pan is hot, add the corn kernels and cook, tossing, until lightly charred, 5 minutes. TIP: Cover the pan with a lid to stop the kernels "popping" out. Transfer to a small bowl. Roughly chop the tomato. Roughly chop the coriander. Cut the lime (see ingredients list) into wedges. To the bowl with the charred corn, add the tomato, coriander and a squeeze of lime juice. Season with salt and pepper and stir to combine.

BAKE THE TORTILLAS
BAKE THE TORTILLAS
3

TIP: If you want to serve as tacos instead, no need to bake the tortillas! 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: 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!

START THE CHILLI
START THE CHILLI
4

SPICY! Add less of the spice blend if you are sensitive to heat! While the tortillas are baking, return the pan to a high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Reduce the heat to medium-high, add the onion and zucchini 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.

MAKE IT SAUCY
MAKE IT SAUCY
5

To the pan with the beef, add the warm water, 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 with salt and pepper. Add a splash of water if the chilli looks dry.

SERVE
SERVE
6

Take everything to the table. Build your tostadas by topping the tortillas with some beef chilli, a dollop of sour cream, a spoonful of corn salsa and the chilli (if using). Serve with the remaining lime wedges. TIP: 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!