• Finely brown onion.
• Grate carrot.
• Drain sweetcorn.
• Slice avocado in half, scoop out flesh and 
thinly slice.

• Heat a large frying pan over high heat.
• Cook beef mince (no need for oil!), carrot and 
onion, breaking up with a spoon, until just browned, 
3-4 minutes..

• Reduce heat to medium-high, then add 
All-American spice blend and tomato paste and 
cook until fragrant, 1 minute.
• Stir in stock concentrate and the water, then 
simmer until slightly thickened, 1-2 minutes.
• Season to taste with salt and pepper. 
Divide mixture into equal portions (21/2 portions 
per person). 

• Place one mini flourtortilla on a lined oven 
tray. Top with one portion of the beef mixture
and spread on 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 have 
been used up.
• Sprinkle remaining Cheddar cheese over the 
top. Bake until cheese is melted and golden, 
10-12 minutes 

• 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 avocado and a 
drizzle of white wine vinegar and olive oil. Season 
to taste. 
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 cheesy beef tortilla tower 
into wedges (like a cake!) and divide between plates.
• Top with Greek-style yoghurt.
• Serve with corn-avo salsa. Enjoy!