HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Pork Tostadas
Mexican Pork Tostadas

Mexican Pork Tostadas

with Cheddar Cheese & Greek Yoghurt

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To make this speedy meal come together in 20 minutes, we started with the classic Mexican dish of tostadas! With a crisp, baked tortilla topped with a spicy and veggie packed pork chilli, plus creamy yoghurt and fresh herbs, this quick and satisfying dinner packs a ton of flavour in hardly any time!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 unit


1 unit


1 bag


1 unit

long red chilli

6 unit

mini flour tortillas


1 packet

pork mince

½ tin


½ tin

red kidney beans

1 sachet

Mexican Fiesta spice blend

⅔ tin

tomato paste

1 unit


1 packet

Greek-style yoghurt


1 block

Cheddar cheese


Not included in your delivery

olive oil

½ cup

warm water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3210 kJ
Fat29.8 g
of which saturates11.4 g
Carbohydrate67.5 g
of which sugars17.8 g
Dietary Fibre0 g
Protein48.6 g
Cholesterol0 mg
Sodium1660 mg
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Grate the Cheddar cheese. Cut the red capsicum into 1cm chunks. Roughly chop the coriander. Thinly slice the long red chilli (if using). Slice the lime into wedges. Drain the sweetcorn (see ingredients list). Drain and rinse the red kidney beans (see ingredients list).


TIP: If you want to serve as tacos instead, you can skip this step! Lightly spray or brush the mini flour tortillas with olive oil and spread 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. Bake on the top shelf for 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!


While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the pork mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned.


Add the garlic, carrot, red capsicum, sweetcorn and red kidney beans to the pork and cook, stirring, until the garlic is fragrant, 1 minute.


SPICY! Add less of the spice blend if you are sensitive to heat! Add the Mexican Fiesta spice blend, tomato paste (see ingredients list) and warm water to the pan and stir to combine. Reduce heat to medium-low and simmer until the chilli has thickened and the red capsicum is tender, 4-5 minutes. Season to taste with salt and pepper.


Build your tostadas by spooning the chilli on top of a tortilla. Top with grated Cheddar cheese, Greek yoghurt, coriander and long red chilli (if using). Serve with lime wedges. TIP: In traditional Mexican cuisine, tostadas are piled high and eaten like an open sandwich. You can serve the tostadas on the side of the toppings if you prefer, or just heat the tortillas and eat with the filling as tacos!