Beef Tostadas with Chipotle Sour Cream

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Heat a drizzle of olive oil in a fry-pan on medium-high heat. Cook onion for 3–4 minutes. Add beef tostada spice mix, beef mince, carrot and courgette. Cook for 3-4 minutes, or until mince has browned, breaking up with a wooden spoon as you go.
3. Add stock and simmer for 5–8 minutes, or until liquid has evaporated. Turn off heat and stir through tomato sauce until combined.
4. Lightly brush both sides of tortillas with oil and spread out on prepared trays in a single layer. Season with salt.
5. Bake tortillas for 5–6 minutes, rotating then switching trays halfway through to ensure even cooking. Set aside to cool completely (tortillas should crisp up when cool). Keep a close eye on the tortillas while cooking to prevent burning.
6. While beef is simmering and tortillas are cooking, finely slice lettuce; dice tomatoes 1cm; grate cheese. In a bowl, mix sour cream and 2 teaspoons of the chipotle sauce (if using) until smooth.
7. place all ingredients onto the table for everyone to help themselves. Lay tortilla flat on your plate and top with beef, lettuce, tomato, cheese and a dollop of chipotle sour cream. Drizzle over remaining chipotle sauce (if desired).