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.
long red chilli
mini flour tortillas(ContainsGlutenMay be presentSoy)
Mexican Fiesta spice blend(May be presentGluten)
shredded Cheddar cheese(ContainsMilk)
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).
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.
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!
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.
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.
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!