Beany Beef Tostadas Rapidas with Cheese and Soured Cream

Step 1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.b) Heat a large frying pan on medium-high heat (no oil).c) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Step 2

a) Meanwhile, halve the pepper, discard the core and seeds, then chop into small pieces.b) Grate the cheese.c) Drain and rinse the kidney beans in a sieve.

Step 3

a) Add the pepper and Mexican style spice mix to the beef mince and stir-fry for 1 min.b) Mix in the Worcester sauce, tomato passata, kidney beans, beef stock paste and sugar for the sauce (see pantry for amount).c) Using the back of a fork, crush half the beans once they're in the pan.

Step 4

a) Bring the beef and bean mix to the boil.b) Reduce the heat to medium-low and simmer until thickened, 5-6 mins.

Step 5

a) Meanwhile, lay the tortillas onto a large baking tray in a single layer and rub each with a little oil.b) Season with salt and bake on the top shelf of your oven until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!

Step 6

a) Transfer the tostadas (2 per person) to your plates.b) Top with spoonfuls of the beef and bean mix - as much as you'd like.c) Scatter over the cheese and spoon on a dollop of soured cream. TIP: Tostadas are best enjoyed eaten by hand - get stuck in! Enjoy!