Mexican Beef Tostadas

In a medium bowl, add the tomato, cucumber and a drizzle of white wine vinegar. Stir to combine and season to taste. Set aside. In a second medium bowl, add the avocado and mash with a fork. Add the sour cream and stir to combine. Season to taste. Set aside.

TIP: For a smoother avocado crema, use a food processor or stick blender

Spread the mini flour tortillas over a lined oven tray. 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 minutes.

TIP: Keep an eye on them, you want them to be 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. Cook the sweetcorn and beef mince, breaking up the mince with a spoon, until browned, 3-4 minutes. Reduce the heat to medium-high, then add the onion and cook, stirring, until softened, 2 minutes. Add another drizzle of olive oil, then add the garlic, Mexican Fiesta spice blend and tomato paste. Cook, stirring, until fragrant, 1 minute.

Add the water and butter to the beef chilli, then reduce the heat to low and simmer until thickened slightly, 2 minutes. Sprinkle over the shredded Cheddar cheese and cover with a lid (or foil) until melted, 2-3 minutes.

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