rapid

Lamb and Chickpea Stew with Charred Courgettes and Zahtar Ciabatta

Lamb Mince

unit(s) Red Onion

unit(s) Carrot

unit(s) Garlic Clove

pack(s) Chickpeas

sachet Tomato Puree

sachet Harissa Paste

Chicken Stock Paste

unit(s) Courgette

unit(s) Ciabatta

sachet Zahtar Spice

tbsp Olive Oil

Water

a) Preheat your oven to 200°C. b) Pop a large saucepan onto medium-high heat (no oil). When the pan is hot, add the mince, season with salt and pepper and fry until browned, 4-5 mins. c) Break up with a spoon as it cooks. Once cooked, drain off any excess fat. IMPORTANT: The mince is cooked when it is no longer pink in the middle. Wash your hands after handling raw mince.

a) Meanwhile, halve, peel and thinly slice the red onion. Trim and coarsely grate the carrot (no need to peel), then peel and grate the garlic (or use a garlic press). b) Once browned, stir the onion and carrot into the lamb. Cook until softened, 3-4 mins. c) Meanwhile, drain and rinse the chickpeas. d) Once the veg is soft, add in the garlic, tomato puree and harissa paste. Lower the heat and cook gently until fragrant, one minute.

a) Add the water (see ingredients for amount) and chicken stock paste to the lamb mixture. b) Stir in the chickpeas. c) Season with salt and pepper, simmer until the mixture has thickened, 8-10 mins, stirring occasionally.

a) While the courgette is charring, slice the ciabatta in half as if you were making a sandwich. b) Pop the ciabatta on a baking tray. c) Drizzle the olive oil (see ingredients for amount) onto the cut side and then sprinkle on half the Zahtar spice. Bake in the oven until the edges are golden, 3-4 mins.

a) Season the stew with salt and pepper to taste and add a splash of water if it's a little dry. b) Share between your bowls and top with the courgette slices. Finish with a drizzle of olive oil and a final sprinkle of the remaining Zahtar spice. c) Cut the ciabatta slices into triangles and serve alongside. Enjoy!

One of the great things about Asian-style stir-fries is that they deliver maximum flavor in a snap. In this recipe, we’re tossing the classic combo of beef and broccoli with bouncy noodles and dressing them in a savory soy and hoisin-based sauce. It comes together so swiftly in the pan, it might even be easier than picking up the phone for takeout!

Rapid Stir-Fried Beef and Broccoli

Beef Sirloin Tips

unit Scallions

Garlic

Cornstarch

thumb Ginger

Yakisoba Noodles

unit Ketchup

unit Soy Sauce

Hoisin Sauce Jar

Broccoli Florets

Sesame Oil

Sriracha

Vegetable Oil

Salt

Pepper

Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and thinly slice scallions. Mince or grate garlic. Peel and mince ginger. Whisk together sesame oil, 1 TBSP ketchup, soy sauce, 1½ TBSP hoisin sauce, and 1 TBSP water in a small bowl.

Add broccoli to boiling water and cook until tender but still crisp, 3-4 minutes. Drain and rinse under cold water. Set aside.

Toss steak tips with cornstarch in a large bowl. Season generously with salt and pepper. Heat a large drizzle of oil in a large pan over high heat. (TIP: If you have a nonstick pan, break it out.) Toss in steak tips and cook to desired doneness, 3-4 minutes. Remove and set aside.

Heat a drizzle of oil in same pan over medium heat. Add garlic, ginger, and scallions and cook until fragrant, 1 minute, tossing. Toss in half the noodles from the package (we sent more) and a drizzle of oil. Break up noodles until they no longer stick together, using tongs or two wooden spoons.

Pour in 1 cup water, cover, and steam until noodles are tender, 3 minutes. (TIP: If your pan doesn’t have a lid, carefully cover it with aluminum foil.) Uncover, increase heat to medium-high, and toss until noodles are tender, 3-4 minutes. Add sauce and toss to coat. Cook until sauce is thickened, 1 minute.

Toss broccoli and steak into noodles to warm through. Season with as much sriracha as you like (careful, it’s spicy). Season with salt and pepper. Divide between plates and serve.

Chicken Breast and Mushroom Crumble with Basmati Rice

Basmati Rice

Diced Chicken Breast

unit(s) Leek

Grated Hard Italian Style Cheese

Panko Breadcrumbs

Sliced Mushrooms

Creme Fraiche

1.5 tbsp Olive Oil

a) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice. b) When boiling, add the rice and cook for 10-12 mins. Drain in a sieve.

a) Meanwhile, heat a drizzle of oil in a large (preferably ovenproof) frying pan on medium-high heat. b) Once hot, add the chicken and season with salt and pepper. c) Cook until golden on the outside, 3-5 mins. Stir occasionally. d) IMPORTANT: Wash your hands after handling chicken and its packaging.

a) While the chicken cooks, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. b) Pop the cheese and breadcrumbs into a bowl and add the oil (see ingredient list for amount), stir well.

a) Preheat your grill to high. b) Once the chicken is browned, add the leek and sliced mushrooms to the pan. TIP: Add a splash more oil if needed. c) Cook until the mushrooms have browned and the leek softened, 4-5 mins. d) Stir occasionally.

a) Once the veggies are soft and chicken is cooked, stir in the creme fraiche and chicken stock paste. b) IMPORTANT: The chicken is cooked when no longer pink in the middle. c) Bring to a boil and simmer for a minute. d) Taste and add salt and pepper if you feel it needs it. e) If your pan isn't ovenproof, pop the contents into an oven dish now. f) Sprinkle over the cheesy breadcrumbs and then grill until golden, 2-3 mins.

a) Fluff up the rice with a fork. b) Serve in bowls with the chicken crumble on top. c) Enjoy!

Looking for a quick and tasty midweek dinner option? Try cooking up our Spicy Creamy Cajun Chicken Breast Pasta in just 20 minutes for a delicious and speedy meal.

Spicy Creamy Cajun Chicken Breast Pasta with Spinach and Cheese

Penne Pasta

unit(s) Echalion Shallot

sachet Cajun Spice Mix

pack(s)

Baby Spinach

Sugar

a) Bring a saucepan of water up to the boil with 1/2 tsp salt for the pasta. b) When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins. c) Once cooked, drain in a colander. d) Pop back into the pan with a drizzle of oil and stir through to stop it sticking together.

a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Halve, peel and thinly slice the shallot.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) Once the oil is hot, add the chicken to the pan and season with salt and pepper. IMPORTANT: Wash your hands after handling raw chicken and its packaging. c) Fry until golden brown on the outside, 5-6 mins. d) Add the shallot to the chicken and cook until soft, 3-4 mins.

a) Add the garlic and Cajun spice mix (add less if you don't like too much heat). Cook, stirring frequently, for 1 min. b) Add the chopped tomatoes, sugar (see ingredients for amount) and chicken stock paste. c) Bring to a boil and turn the heat down to simmer. Cook, stirring occasionally until thickened, 10-12 mins.

a) Once the sauce has thickened slightly, add the spinach a handful at a time, stirring it in until wilted and piping hot, 1-2 mins. b) Stir through half the grated hard Italian style cheese. c) Stir through the creme fraiche and bring to a boil. Remove from the heat. d) Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Pop the drained pasta into the creamy sauce and mix well to combine. Reheat until piping hot if needed. b) Share the pasta and sauce between your bowls, sprinkle over the remaining cheese. Enjoy!

This Teriyaki Sesame Chicken is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Teriyaki Sesame Chicken with Green Beans and Basmati Rice

Green Beans

½ unit(s) Red Chilli

unit(s) Spring Onion

Sesame Seeds

Diced Chicken Thigh

Teriyaki Sauce

a) Bring a medium-sized pan of water to the boil with 1/4 tsp salt. b) Halve, peel and thinly slice the red onion. Trim the green beans and chop into thirds. c) Thinly slice the chilli. Trim and thinly slice the spring onion. d) Peel and grate the garlic (or use a garlic press).

a) When the water is boiling, add the rice and cook for 12 mins. b) Once cooked, drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until ready to serve.

a) Heat a large frying pan over medium heat (no oil). b) Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. c) Once toasted, transfer to a bowl (make sure you get them all) and set aside.

a) Pop your pan back on medium-high heat with a drizzle of oil. b) When hot, add the chicken and stir-fry until golden on the outside, 4-5 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. c) Stir in the onion and green beans. Cook with the chicken until softened, 3-4 mins. d) Add the garlic and stir-fry for 1 min.

a) Add the teriyaki sauce to the pan along with the water for the sauce (see ingredients for amount). b) Stir everything together and simmer until the sauce is sticky, the beans are tender and the chicken is cooked through, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Taste the sauce and add salt and pepper if needed. b) Stir in the sesame seeds and add a splash of water if it needs loosening. c) Fluff up the rice and serve with the teriyaki chicken on top. d) Sprinkle over the spring onion and chilli (add less chilli if you don't like heat). Enjoy!

Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Chorizo Pizza in just 20 minutes for a delicious and speedy meal.

Cheesy Chorizo Pizza with Pesto Crust Dipper

ball(s) Mozzarella

Mature Cheddar Cheese

unit(s) Pizza Bases

Pizza Sauce

Chorizo

Fresh Pesto

Preheat your oven to 200°C. Drain the mozzarella and tear it into pieces. Pat it all dry with kitchen paper, making sure you squeeze out as much liquid as possible. Grate the Cheddar cheese.

Pop your pizza bases onto a board. Spread the pizza sauce equally over the pizza bases, leaving a 1cm border around the edge. Top with the mozzarella, Cheddar cheese and then the chorizo slices.

When the oven is hot, bake the pizzas directly on the middle shelf until the base is golden and the cheese has melted and is bubbly, 10-12 mins.

In the meantime, pop the pesto into a small bowl ready for dipping.

While the pizzas cook, finish off the washing up and make yourself a cuppa!

When ready, remove the pizzas from the oven and slide them onto a board. Cut them into slices then transfer them to your plates. Serve with the pesto crust dipper alongside. Enjoy!

Beef Tostadas with Roasted Peppers and Zesty Crema

unit(s) Bell Pepper

unit(s) Green Pepper

pack(s) Kidney Beans

sachet Mexican Spice

Beef Mince

Vegetable Stock Paste

unit(s) Plain Taco Tortilla

bunch(es) Coriander

Lime

Sour Cream

Preheat your oven to 200°C. Halve the pepper and discard the core and seeds and thinly slice. Put the peppers on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until soft and slightly charred, 12-15 mins, turning halfway.

Meanwhile, trim the carrot and grate on the coarse side of your grater (no need to peel). Drain and rinse the kidney beans in a sieve. Grate the cheese.

Heat a drizzle of oil in a frying pan on medium-high heat and add the beans and Mexican spice. Cook, stirring, for 1 min. Stir in the beef mince, grated carrot, chopped tomatoes and vegetable stock paste. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until thick and tomatoey, 7-8 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. IMPORTANT: The mince is cooked when no longer pink in the middle.

Halfway through your peppers' cooking time, lightly oil another baking tray and pop the tacos onto the tray in a single layer. Drizzle on some oil and season with salt and pepper. Bake in the oven on the middle shelf until crisp and golden, 4-5 mins. TIP: Watch them closely so they don't burn.

Meanwhile, roughly chop the coriander (stalks and all). Zest the lime and chop into wedges. Pop the soured cream in a small bowl. Add the lime zest and season with salt and pepper. Stir together.

Stir half the coriander through the bean mixture and season to taste with salt and pepper if needed. Serve the crisp tacos on plates topped with a helping of the bean mix, the roasted peppers, the cheese, a dollop of zesty crema and a sprinkling of remaining coriander. Finish with lime wedges for squeezing over. Enjoy!

Looking for a quick and tasty midweek dinner option? Try cooking up our Korean Style Beef Tacos in just 20 minutes for a delicious and speedy meal.

Korean Style Beef Tacos with Sriracha Mayo and Pickled Onion

sachet Rice Vinegar

sachet Sriracha

½ sachet Ginger Puree

milliliter(s) Soy Sauce

sachet Ketjap Manis

tbsp Mayonnaise

a) Halve, peel and thinly slice the red onion. b) Put the rice vinegar into a small bowl and add the sugar for the pickle (see ingredients for amount). c) Season with salt and pepper, add half the red onion and stir to coat. Set aside.

a) Halve the peppers and discard the cores and seeds. Slice into thin strips. b) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a frying pan on medium-high heat. b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. c) Use a spoon to break if up as it cooks, then drain and discard any excess fat. Season with salt and pepper. d) Stir the peppers and remaining red onion into the mince and continue cooking until softened, 4-5 mins.

a) Preheat your oven to 200°C. b) Meanwhile, mix half the sriracha with the mayonnaise (see ingredients for amount) in a small bowl (add less sriracha if youdon't like heat).

a) When the onions and peppers are softened and the beef is cooked through, add the garlic and ginger puree to the pan. IMPORTANT: The mince is cooked when no longer pink in the middle. b) Stir and cook until fragrant, 1 min. c) Stir in the soy sauce, ketjap manis, sugar for the sauce (see ingredients for amount) and remaining sriracha. Bring to a bubble and remove from the heat. d) Meanwhile, pop the tortillas onto a baking tray and into your oven to warm through, 2-3 mins.

a) Lay out the tortillas on plates (3 per person). b) Spread on the sriracha mayo with the back of a spoon. c) Top with spoonfuls of the beef mixture and finish with the pickled red onion - as much as you'd like. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!

Looking for a quick and tasty midweek dinner option? Try cooking up our Tex-Mex Style Beef and Bean Tacos in just 20 minutes for a delicious and speedy meal.

Tex-Mex Style Beef and Bean Tacos with Cheese and Zesty Salad

unit(s) Medium Tomato

unit(s) Baby Gem Lettuce

Beef Stock Paste

unit(s) Lime

a) Preheat your oven to 200°C. b) Grate the cheese. Peel and grate the garlic (or use a garlic press). Chop the tomatoes into 1cm pieces. c) Trim the baby gem, halve lengthways then thinly slice. d) Drain and rinse the kidney beans in a sieve. Pop half the kidney beans into a bowl and mash with a fork until broken up.

a) Pop a frying pan on medium-high heat (no oil). b) When the pan is hot, add the beef mince and cook until browned, 5-6 mins. c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw mince.

a) Reduce the heat to medium and add the garlic, tomato puree and Cajun spice mix to the beef (add less if you don't like heat). b) Stir to combine, then cook until fragrant, 1-2 mins.

a) Pour in the water for the beef (see ingredients for amount) and add the beef stock paste. b) Add the kidney beans (whole and mashed). Stir until everything is evenly mixed and the sauce thickens. c) Season with salt and pepper. TIP: Add a splash more water if dry. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Meanwhile, halve the lime and squeeze some juice into a medium bowl. Add the olive oil for the dressing and sugar to the bowl (see ingredients for both amounts). b) Season with salt and pepper, then mix together until combined. Taste and add more lime juice if needed. Add the lettuce and tomato to the dressing then toss to combine. Cut any remaining lime into wedges. c) Pop the tortillas on the top shelf of your oven to warm through, 2-3 mins.

a) Taste the beef and bean mix and season with salt and pepper if needed. b) Divide the tortillas between your plates (3 per person) and top with spoonful of the beef and bean mix. c) Sprinkle over the cheese. d) Finish with a sprinkle of salad, then serve any remaining salad and lime wedges alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!

Korean Style Beef Tacos with Sriracha and Pickled Onion

Honey

a) Heat a drizzle of oil in a frying pan on medium-high heat. b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break if up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. c) Stir the peppers and remaining red onion into the mince and continue cooking until softened, 4-5 mins.

a) Preheat your oven to 200°C. b) Meanwhile, mix half the sriracha with the mayonnaise (see ingredients for amount) in a small bowl (add less sriracha if you don't like heat).

a) When the onions and peppers are softened and the beef is cooked through, add the garlic and ginger puree to the pan. IMPORTANT: The mince is cooked when no longer pink in the middle. b) Stir and cook until fragrant, 1 min. c) Stir in the soy sauce, ketjap manis, honey (see ingredients for amount) and remaining sriracha. Bring to a bubble, simmer for 1-2 mins, then remove from the heat. d) Meanwhile, pop the tortillas onto a baking tray and into your oven to warm through, 2-3 mins.

a) Lay out the warmed tortillas on plates (3 per person). b) Spread on the sriracha mayo with the back of a spoon. c) Top with spoonfuls of the beef mixture and finish with the pickled red onion - as much as you'd like. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!

Looking for a quick and tasty midweek dinner option? Try cooking up our Tex-Mex Style Tacos in just 20 minutes for a delicious and speedy meal.

Tex-Mex Style Tacos with Cheese and Zesty Salad

½ pack(s) Kidney Beans

a) Preheat your oven to 200°C. Grate the cheese. Peel and grate the garlic (or use a garlic press). Chop the tomatoes into 1cm pieces. b) Trim the root from the baby gem lettuce, halve lengthways and thinly slice. Zest and halve the lime. c) Drain and rinse the kidney beans in a colander (see ingredients for amount). Pop half of the kidney beans into a bowl and mash with a fork until broken up.

a) Heat a frying pan on medium-high heat (no oil). b) When the pan is hot, add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Drain the excess fat out. IMPORTANT: Wash your hands after handling raw mince.

a) Reduce the heat to medium and add the garlic, tomato puree and Cajun spice to the beef (add less spice if you don't like heat). b) Stir to combine, then cook until fragrant, 1-2 mins.

a) Meanwhile, put the olive oil for the dressing and sugar into a medium bowl (see ingredients for both amounts). b) Season with salt and pepper and squeeze in the lime juice. Mix together until combined. Add the lettuce and tomato to the dressing and toss to combine. c) Meanwhile, pop the tortillas on the top shelf of your oven to warm through for 2-3 mins.

a) Taste the beef filling and add salt and pepper if needed. b) Add spoonfuls of beef filling to each tortilla, then sprinkle over the cheese and lime zest.  c) Top with the salad.

This Diced Chicken Breast and Spinach Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Diced Chicken Breast and Spinach Curry with Basmati Rice and Mango Chutney

unit(s) Onion

½ unit(s) Green Chilli

sachet Korma Style Paste

sachet Garam Masala

pack(s) Tomato Passata

sachet Mango Chutney

Butter

a) Boil a full kettle. b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins. c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, halve, peel and chop the onion into small pieces. b) Peel and grate the garlic (or use a garlic press). c) Halve the chilli lengthways, deseed, then finely chop.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) Once hot, add the onion and cook, stirring, until softened, 3-4 mins.

a) Stir in the korma style paste, garam masala, garlic and half the green chilli (careful, it's hot - add less if you don't like heat). Cook, stirring, for 1 min. b) Stir in the chicken, passata, water for the sauce (see ingredients for amount) and chicken stock paste. Bring to the boil and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. c) Lower the heat slightly and simmer until thickened, 8-10 mins.

a) Once thickened, add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins. b) Simmer until the sauce has reduced slightly and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. c) Stir through the mango chutney and butter (see ingredients for amount). d) Taste and season with salt and pepper if needed.

a) Fluff up the rice with a fork, then divide between your bowls. b) Top with the chicken curry. c) Finish with a sprinkle of the remaining green chilli. Enjoy!

Roasted Pepper, Mushroom and Chorizo Linguine with Walnuts and Chives

Closed Cup Mushrooms

Linguine

bunch(es) Chives

sachet(s) Tomato Puree

pack(s) Finely Chopped Tomatoes

sachet(s) Vegetable Stock Powder

sachet(s) Sun-Dried Tomato Paste

Walnuts

a) Preheat your oven to 220°C. Bring a large saucepan of water to the boil with 0.25 tsp of salt for the pasta. b) Thinly slice the mushrooms. c) Halve the pepper and discard the core and seeds. Chop into 2cm pieces. d) Pop the pepper pieces onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf until soft, 15-18 mins.

a) Add the linguine to the pan of boiling water and cook until tender, 12 mins then drain in a colander. b) Pop back in the pan, drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, peel and grate the garlic (or use a garlic press if you have one). b) Finely chop the chives (or use scissors).

a) Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the chorizo and mushrooms, fry until the both are golden, 3-4 mins, b) Stir in the garlic and cook, stirring, for 30 seconds. c) Stir in the tomato puree, followed by the finely chopped tomatoes, vegetable stock powder, sundried tomato paste and water (see ingredients for amount). d) Add a pinch of sugar and season with salt and pepper. e) Bring to the boil, then reduce the heat and simmer until thick and tomatoey, 4-5 mins.

a) When they are ready, combine the roasted pepper, cooked pasta and sauce in whichever pan is the largest. b) Stir in half the chives and half the hard Italian cheese. TIP: Add a splash more water if it seems a bit dry! c) Season to taste with salt and pepper if needed.

a) Serve in bowls. Finish with the walnuts and a sprinkling of the remaining chives and cheese. Enjoy!

These Beany Beef Tostadas Rapidas are a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Beany Beef Tostadas Rapidas with Cheese and Soured Cream

carton(s) Red Kidney Beans

sachet(s) Mexican Style Spice Mix

Worcester Sauce

carton(s) Tomato Passata

Soured Cream

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.

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.

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&#39;re in the pan.

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

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 &#39;toasted&#39;, so make sure they&#39;re crispy!

a) Transfer the tostadas (2 per person) to your plates.b) Top with spoonfuls of the beef and bean mix - as much as you&#39;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!

Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Chipotle Chicken Soup in just 20 minutes for a delicious and speedy meal.

Top 15 rapid recipes from across the web

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Top Tags

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Top 15 rapid recipes from across the web

The most viewed rapid recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb and Chickpea Stew with Charred...

Rapid Stir-Fried Beef and Broccoli

Chicken Breast and Mushroom Crumble...

Spicy Creamy Cajun Chicken Breast P...

Teriyaki Sesame Chicken with Green ...

Cheesy Chorizo Pizza with Pesto Cru...

Beef Tostadas with Roasted Peppers ...

Korean Style Beef Tacos with Srirac...

Tex-Mex Style Beef and Bean Tacos w...

Korean Style Beef Tacos with Srirac...

Tex-Mex Style Tacos with Cheese and...

Diced Chicken Breast and Spinach Cu...

Roasted Pepper, Mushroom and Choriz...

Beany Beef Tostadas Rapidas with Ch...

Creamy Chipotle Chicken Soup with C...

The most viewed rapid recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine