How to make tostadas rapidas in 20 minutes

Speed up this Mexican dish with a pre-chopped and mixed carton of tomatoes, onion and garlic – and top with yellow peppers, kidney beans and coriander

Fast food: a classic Mexican medley that’s quick to prepare (Hello Fresh)

Tostadas rapidas

250g beef mince    
​250g yellow pepper, chopped  
1 small bunch coriander, chopped   
1 tin kidney beans    
1½ tsp fajita seasoning   
2½ tbsp Worcester sauce  
1 carton finely chopped tomatoes with garlic and onion
½  beef stock pot
2 whole wheat soft tortillas
1 pot sour cream 
1 lime 

Heat a splash of oil in a frying pan on high heat. Add the beef mince and cook until browned, about five minutes. Break the mince up with a wooden spoon as it cooks.

Meanwhile, halve the pepper, discard the core and seeds then roughly chop. Also roughly chop the coriander. Drain and rinse the kidney beans. Add the pepper and fajita seasoning mix to the beef mince and stir-fry for a minute. Stir in the Worcester sauce, finely chopped tomatoes, kidney beans and stock pot, stirring well to dissolve the stock.

Bring to the boil, reduce the heat to medium-low and simmer until thick, about seven to eight minutes. Pop the tortillas in a single layer on your prepped baking tray and drizzle over some oil. (Tip: We used one tortilla per person, but if you’re hungry use two per person.) Sprinkle on some salt and pepper. Bake in the oven until crisp and golden, about five to seven minutes. Put the sour cream in a small bowl. Grate in the zest of the lime, add a pinch of salt and pepper and stir together. Chop the lime into quarters.

Serve the crisp tortillas on plates topped with a helping of beef, a drizzle of lime sour cream and a sprinkling of coriander. Finish with lime wedges for squeezing over.

Recipe from Hello Fresh’s rapid box (hellofresh.co.uk)