• NOTE: This recipe is designed to be cooked with your child under adult supervision. • Preheat oven to 220°C/200°C fan-forced. • Finely chop tomato and brown onion. Grate carrot. Drain sweetcorn. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.

• Heat a large frying pan over high heat, cook shredded beef (no need for oil), carrot and onion, stirring, until heated through and liquid has evaporated, 4-5 minutes.

• Reduce heat to medium-high, add All-American spice blend and tomato paste and cook, until fragrant, 1 minute. • Stir in chicken-style stock powder and the water, then simmer until slightly thickened, 1-2 minutes. • Season with salt and pepper. Divide mixture into equal portions (5 portions for 2 people / 10 portions for 4 people).

• Place one mini flourtortilla on a lined oven tray. Top with one portion of the beef mixture and spread in an even layer. Sprinkle with some Cheddar cheese (save some for the top!), then top with another tortilla. Add the next portion of beef mixture on top, then sprinkle with cheese followed by another tortilla. Repeat until all tortillas and beef mixture has been used up. • Sprinkle remaining Cheddar cheese over the top. Bake until cheese is melted and golden, 10-12 minutes. TIP: If you're making for 4 people, build two stacks.

• Meanwhile, wash out frying pan and return to high heat. • Cook corn kernels, tossing, until lightly browned, 4-5 minutes. • Transfer to a medium bowl, add tomato, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. TIP: Cover the pan with a lid if the kernels are “popping” out. Little cooks: Take the lead by tossing the salsa!

• Using a bread knife, cut tortilla tower into wedges (like a cake!) and divide between plates. • Top with Greek style yoghurt. • Serve with charred corn salsa. Enjoy!