Spicy Beef Mexican Tostada
Crispy Tortilla with beef chilli, rice, lettuce, Pico de Gallo, cheese and fresh coriander
Ingredients
Pico De Gallo
- 1/2 Red pepper (cut into small dices)
- 1/2 Yellow pepper (cut into small dices)
- 1/2 Orange pepper (cut into small dices)
- 1/2 Red onion (chopped into small dices)
- 2 Spring onions (cut into small rounds)
- 1 Green or red chilli (finely diced)
- Handful fresh coriander (chopped)
- 1 tbsp Lime juice
- 1/2 tsp Garlic granules
- 1/2 tsp Chilli flakes
Beef Chilli
- 1 tbsp Cooking oil (I used coconut)
- 1 Small onion (roughly chopped)
- 2 Garlic cloves (crushed)
- 150g Beef mince
- 1/2 tbsp Paprika
- 1/2 tbsp Chilli powder
- 1/2 tbsp Dried oregano
- 1/2 tbsp Cayenne pepper
- 1 tsp Ground cumin
- 1/2 tsp Garlic granules
- 1/2 tsp Chilli flakes
- 1 tbsp Tomato puree
- 200g Chopped tomatoes
- 80ml Beef stock
Crispy Tortillas
- 200ml Vegetable oil
- 2 Tortilla wraps
To serve
- 250g Cooked rice (I used Uncle Ben's Spicy Mexican Rice)
- 30g Lettuce (shredded)
- 30g Grated cheese (I used Red Leicester)
- Fresh coriander
- Mexican hot sauce (optional)
- 1/2 tsp Chilli flakes (optional)
Instructions
- To make the Pico de Gallo place the peppers, red onion, spring onion, chilli, coriander, lime juice, garlic granules and chilli flakes into a large bowl. Toss until well combined and season with salt and pepper to taste. Set aside.
- Heat 1 tbsp coconut oil in a large pan to medium heat. Add the onion and cook for 3 minutes until starting to soften, stirring frequently. Add the garlic and cook for a further minute. Add the mince and cook for 2-3 minutes until starting to brown.
- Add the paprika, chili powder, dried oregano, cayenne pepper, ground cumin, garlic granules and chilli flakes and stir through the mince. Add the tomato puree, chopped tomatoes and beef stock and cook on low for 10-12 minutes until the chilli is thickened. Season with salt and pepper to taste.
- Meanwhile, heat 200ml of vegetable oil to medium in a frying pan. Place 1 tortilla into the oil and cook for around 2 minutes turning frequently, until golden brown and crispy. Repeat this process for the other tortilla and place on kitchen paper to remove any excess oil.
- To serve, warm through the rice in a microwave for 2 minutes and divide between the two plates and spread evenly. Place the crispy tortillas on top. Divide the chilli mixture over the tortillas, top with lettuce, Pico de Gallo, grated cheese and fresh coriander. You can drizzle Mexican hot sauce and sprinkle chilli flakes over the tostadas if you like a bit extra spice!