Showstopper Recipe: Mexican Chilli Tostadas with Cheat’s Guacamole

February 13, 2017
by Mimi Morley How to cook


    Holy Guacamole! Knock me sideways and feather me down, this week’s showstopper recipe, Mexican Chilli Tostadas with cheat’s guacamole, will leave you reeling in a state of Mexican-infused bliss.

    The secret to an epic chilli lies in all the extras that go with it – creamy guacamole, lots of coarsely grated cheddar cheese, a good squeeze of fresh lime juice and a big handful of coriander. The crispy tortilla underneath all this deliciousness basically acts as an edible plate – I’m pretty sure if you can eat your plate you know you’re creating magic in the kitchen (or is that just me…?)

    This recipe couldn’t be easier to make, and is my go-to for when I’ve got a big group of friends over. TIP: Ask your friends to bring the ingredients for one of our caipirinha recipes , and have them mix cocktails whilst you prep the feast!

    Ingredients (Serves 2)

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    For the Chilli

    2 wholemeal Tortillas

    1 Onion

    1 Garlic Clove

    1 Yellow Pepper

    1 Tin of Kidney Beans

    1 Tin of Plum Tomatoes

    1 Beef Stock Pot

    1 ½ tsp Mexican Spice

    250g Beef Mince

    30g Cheddar Cheese

    [/column] [column]

    For the Guacamole

    1 Avocado

    1 small bunch of coriander (stalks and leaves – no waste!)

    ½ lime

    [/column] [/columns_row]


    1. First things first, preheat your oven to 220 degrees and pop the tortillas onto a large baking tray and season with salt, pepper, and a drizzle of olive oil. Set the tray to the side (you’ll put them into the oven five mins before you plate up!)

    Mexican 42. Peel and finely chop your  garlic and onion (wearing goggles or sucking a silver tea spoon if you get teary at the thought!).  Remove the core from the yellow pepper, then chop into 1cm chunks.  I find the easiest way to core peppers is to cut it in half and then pull out the seeds with your hands. Drain the kidney beans in a colander and rinse with cold water.

    3. Now we’re going to get the chilli on! You want the pan to be really nice and hot before you fry the beef mince otherwise it will end up stewing, sweating off all its lovely flavour. A clever trick to tell whether the pan is hot enough is dropping a pinch of something in (breadcrumbs work well) and see it it sizzles – if it does, the pan is ready for you! Once the oil is hot, add the beef mince and cook for 5-6 mins until browned.

    4. When your beef looks nice and brown, add your chopped onion and pepper to the pan and cook for 5 mins until they’ve softened. Chuck in the garlic and mexican spice, cook for a further 1 minute, and then pour in the plum tomatoes. Use your wooden spoon to break the tomatoes up, add the beef stock pot and 1tbsp of water per person (this makes the sauce super juicy).
    Meixcan 15. Add your kidney beans to the chilli mix,bring it to the boil and then lower the heat and simmer gently for 10-15 mins (without covering the pan) until the sauce is thick and tomatoey. Season with salt and pepper.

    6. Now you can get back to those tortillas we prepped at the beginning. Pop them onto the top shelf of your hot oven for about 4 minutes. Careful that they don’t burn – you want them to be slightly golden and crispy. When they’re done, remove them from the oven and dab any excess oil off with some kitchen paper.
    Mexican 5
    7. Guac time! Slice your avocado lengthwise, twist and pull the two halves apart. Remove the stone and scoop the flesh out with a spoon into a bowl. Roughly chop the coriander (leaves and stems  – these add a really lovely crunchy texture and also contain loads of flavour!) and add half of it to the avocado. I usually squeeze lime over the avocado before i start mashing it, as this stops it from browning. Use a fork to mash it all up – I like my guacamole nice and chunky, for a more rustic texture, but if you prefer a smoother consistency, go for it!
    Mexican 2
    8.Assemble your tostadas by laying one tortilla on each plate, piling high with your beef chilli, grated cheddar cheese and a big dollop of guacamole. Finish with a sprinkle of your remaining coriander leaves and enjoy!
    Mexican 3

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    Defrosting Mince for your Mexican Tostadas:

    If you’re not currently a HelloFresh customer and you’re cooking with frozen mince meat, don’t forget to check out our guide on how to defrost mince safely, for tips.

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