Preheat your oven to 220°C/200°C fan/gas mark 7.

Heat a large saucepan on medium-high heat (no oil).

Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat.

Meanwhile, drain and rinse the kidney beans in a sieve.

Lay the tortillas onto a large baking tray in a single layer and rub each with a little oil. Season with salt and set aside.

When the mince has browned, stir the Mexican style spice mix, kidney beans, passata, chicken stock paste, honey and water for the sauce (see pantry for both amounts) into the saucepan and bring to the boil.

Once the sauce is boiling, reduce the heat to a simmer and cover with a lid or some foil.

Simmer until the pork is cooked and the sauce has thickened, 6-8 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, bake the tortillas on the top shelf of the oven until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!

When the pork chilli is ready, stir through the butter (see pantry for amount) until melted.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Share the pork chilli between your bowls. Sprinkle over the hard Italian style cheese.

Serve the tostada dippers alongside.

Enjoy!