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Mexican Recipes
Mexican Pork Tostadas

Mexican Pork Tostadas

with Greek Yoghurt & Lemon

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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.

Allergens:GlutenMilk
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
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

½ unit

lemon

1 packet

Greek yoghurt

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

½ cup

warm water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
Get prepped
Get prepped
1

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!

brown pork
brown pork
2

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.

cook tortillas
cook tortillas
3

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!

Add the veggies
Add the veggies
4

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.

Make the chilli
Make the chilli
5

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!

Serve up
Serve up
6

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.