Name: Beef and bean tostadas with chunky guacamole
Cook time: 25 min
Total time: 25 min
Ingredients: 6 x 15cm (6-inch) corn tortillas; cooking-oil spray; 1 tablespoon olive oil; 1 medium_piece red onion, chopped finely; 300 gram beef mince; 400 gram canned red kidney beans, rinsed, drained; 1 1/2 cup mild taco sauce; 1 medium_piece avocado; 1/3 cup loosely packed coriander leaves; 1 tablespoon lime juice; 150 gram sour cream; lime cheeks or wedges, to serve

Ingredients

6 x 15cm (6-inch) corn tortillas

cooking-oil spray

1 tablespoon olive oil

1 medium_piece red onion, chopped finely

300 gram beef mince

400 gram canned red kidney beans, rinsed, drained

1 1/2 cup mild taco sauce

1 medium_piece avocado

1/3 cup loosely packed coriander leaves

1 tablespoon lime juice

150 gram sour cream

lime cheeks or wedges, to serve

Method

1.Preheat oven to 200°C.

2.Spray tortillas on both sides with oil; press into holes of a 6-hole Texas muffin pan. Bake for 8 minutes or until browned lightly.

3.Heat olive oil in a large frying pan over high heat; cook three-quarters of the onion, stirring, until softened. Add beef; cook, stirring, until browned. Add beans and taco sauce to pan. Simmer, uncovered, for 3 minutes or until thick. Season to taste.

4.Make guacamole; peel and coarsely mash avocado in a small bowl with a fork; stir in remaining onion, coriander and juice. Season to taste.

5.Spoon beef mixture into tortillas; top with guacamole. Serve with sour cream and lime cheeks, if you like.

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Ingredients

Method

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