Mexican Pork Tostadas

Mexican Pork Tostadas

with Cheddar Cheese & Greek Yoghurt

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To make this speedy meal come together in 20 minutes, we started with the classic Mexican dish of tostadas! With a crisp, baked tortilla topped with a spicy and veggie packed pork chilli, plus creamy yoghurt and fresh herbs, this quick and satisfying dinner packs a ton of flavour in hardly any time!

Allergens:GlutenMilk
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

2 clove

garlic

1 unit

carrot

1 unit

red capsicum

1 bag

coriander

1 unit

long red chilli

6 unit

mini flour tortillas

(ContainsGluten)

1 packet

pork mince

1 tin

sweetcorn

½ tin

red kidney beans

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 sachet

tomato paste

1 unit

lime

1 packet

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

½ cup

warm water

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3210 kJ
Fat29.8 g
of which saturates11.6 g
Carbohydrate67.7 g
of which sugars18.1 g
Protein48.5 g
Sodium1660 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Grater
Knife
Baking Paper
Baking Tray
Fork
Large Non-Stick Pan
Instructions
Instructions
Get prepped
Get prepped
1

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. Thinly slice the long red chilli (if using). Slice the lime into wedges. Drain the sweetcorn. Drain and rinse the red kidney beans (see ingredients list).

Tortillas
Tortillas
2

TIP: If you want to serve as tacos instead, you can skip this step! Lightly spray or brush the mini flour tortillas with olive oil and spread 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. Bake on the top shelf for 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!

Pork
Pork
3

While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the pork mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned.

Add the veggies
Add the veggies
4

Add the garlic, carrot, red capsicum, sweetcorn and red kidney beans to the pork and cook, stirring, until the garlic is fragrant, 1 minute.

Make the chilli
Make the chilli
5

SPICY! Add less of the spice blend if you are sensitive to heat! Add the Mexican Fiesta spice blend, tomato paste and warm water to the pan and stir to combine. Reduce heat to medium-low and simmer until the chilli has thickened and the red capsicum is tender, 4-5 minutes. Season to taste with salt and pepper.

Serve up
Serve up
6

Build your tostadas by spooning the chilli on top of a tortilla. Top with shredded Cheddar cheese, Greek yoghurt, coriander and long red chilli (if using). Serve with lime wedges. TIP: In traditional Mexican cuisine, tostadas are piled high and eaten like an open sandwich. You can serve the tostadas on the side of the toppings if you prefer, or just heat the tortillas and eat with the filling as tacos!