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Mexican Pork Tostadas
with Greek Yoghurt & Cheddar
To make this meal come together in a jiffy, we started with the classic Mexican dish of tostadas! In traditional Mexican cuisine, tostadas are piled high with ingredients and eaten like an open sandwich. We've topped ours with a spicy veggie-packed pork chilli, plus cooling yoghurt and fresh coriander for a quick and satisfying dinner.
Always refer to the product label for the most accurate ingredient and allergen information.
2 clove
garlic
1 unit
carrot
1 bunch
coriander
6 unit
mini flour tortillas
(ContainsGlutenMay be presentSesame, Soy)1 packet
pork mince
1 tin
sweetcorn
½ tin
black beans
1 sachet
Mexican Fiesta spice blend
1 tin
tomato paste
½ unit
lemon
1 packet
Greek yoghurt
(ContainsMilk)1 packet
shredded Cheddar cheese
(ContainsMilk)½ unit
long green chilli
1 unit
capsicum
Not included in your delivery
olive oil
½ cup
warm water
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the capsicum into 1cm chunks. Slice the lemon (see ingredients list) into wedges. Thinly slice the long green chilli (see ingredients list), if using. Grate the carrot (unpeeled). Drain the sweetcorn. Drain and rinse the black beans (see ingredients list). Finely chop the coriander.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
While the pork is browning, lightly spray or brush the mini flour tortillas with olive oil and spread out 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. TIP: If you want to serve as tacos instead, there's no need to bake the tortillas! Place on the top shelf of the oven and bake until crisp, 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!
SPICY! Add less of the spice blend if you are sensitive to heat! Add the Mexican Fiesta spice blend, garlic, capsicum, carrot, sweetcorn and black beans to the pan with the pork and stir to combine. Cook until the garlic is fragrant, 1 minute.
Add the tomato paste and warm water to the pan and stir to combine. Reduce the heat to medium-low and simmer until the sauce has thickened and the capsicum is tender, 4-5 minutes. Season to taste with salt and pepper. TIP: Add a splash of water if the chilli looks dry!
Take everything to the table. Build your tostadas by placing a helping of the pork chilli on top of a tortilla. Serve with a sprinkling of shredded Cheddar cheese, a dollop of Greek yoghurt, some coriander and long green chilli (if using). Serve with the lemon wedges. TIP: 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!