Mexican Beef Tostadas

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.