To make this meal come together in 20 minutes, we started with the classic Mexican dish of tostadas! In traditional Mexican cuisine, tostadas are piled high with ingredients and eaten like an open sandwich. We've topped ours with a spicy veggie-packed pork chilli, plus creamy yoghurt and fresh herbs for a quick and satisfying dinner.
long red chilli
mini flour tortillas(ContainsGluten)
red kidney beans
Mexican Fiesta spice blend(May be presentGluten)
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the red capsicum into 1cm chunks. Roughly chop the coriander. Thinly slice the long red chilli (if using). Slice the lemon (see ingredients list) into wedges. Grate the carrot (unpeeled). Drain the sweetcorn. Drain and rinse the red kidney beans (see ingredients list). Lightly spray or brush the mini flour tortillas with olive oil and spread out 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. Set aside. TIP: If you want to serve as tacos instead, there's no need to bake the tortillas!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork mince and cook, breaking up with a wooden spoon, until browned, 4-5 minutes.
While the pork is browning, place the oven tray with the tortillas on the top shelf of the oven and bake until 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! Add the Mexican Fiesta spice blend, garlic, capsicum, carrot, sweetcorn and red kidney beans to the pan with the pork and stir to combine. Cook until the garlic is fragrant, 1 minute.
Add the tomato paste and warm water to the pan and stir to combine. Reduce the heat to medium-low and simmer until the chilli has thickened and the capsicum is tender, 4-5 minutes. 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 placing a helping of the pork chilli on top of a tortilla. Top with shredded Cheddar cheese, Greek yoghurt and some coriander and chilli (if using). Serve with lemon wedges.