HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Beef Tostadas
Mexican Beef Tostadas

Mexican Beef Tostadas

with Cucumber Salsa & Sour Cream

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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 spiced beef, juicy kernels of lightly charred corn and cooling sour cream.


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


2 clove


1 unit


½ tin


1 unit


1 bunch


6 unit

mini flour tortillas


1 packet

beef mince

1 sachet

Mexican Fiesta spice blend

½ packet

tomato paste

1 packet

shredded Cheddar cheese


1 packet

sour cream


Not included in your delivery

olive oil

½ cup


20 g



½ tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3650 kJ
Fat44.6 g
of which saturates21.7 g
Carbohydrate65.4 g
of which sugars17.8 g
Dietary Fibre0 g
Protein45.9 g
Cholesterol0 mg
Sodium1660 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/220°C fan-forced. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the sweetcorn (see ingredients list).


Finely chop the cucumber and coriander. In a small bowl, add the cucumber, coriander and the white wine vinegar. Season to taste and stir to combine. Set aside.


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, 6-8 minutes.

TIP: Keep an eye on them, you want them golden and crisp but not burnt! TIP: If you want to serve as tacos instead, no need to bake the tortillas!


SPICY! The spice blend is hot, use less if you're sensitive to heat. While the tortillas are baking, heat a large frying pan over 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, then add the onion and sweetcorn and cook, stirring, until softened, 2 minutes. Add the carrot and cook until softened, 2 minutes. Add another drizzle of olive oil, the garlic, Mexican Fiesta spice blend and tomato paste (see ingredients list) and cook, stirring, until fragrant, 1 minute.


Add the water to the beef, then 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.

TIP: Add another splash of water if the chilli looks dry.


Bring everything to the table to serve. Build your tostadas by placing a helping of the beef chilli on top of a tortilla. Top with a spoonful of cucumber salsa and a dollop of sour cream.

TIP: In Mexican cuisine, tostadas are piled high with ingredients and eaten like an open sandwich. 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!