• Preheat oven to 220°C/200°C fan-forced.
• Finely brown onion. 
• Grate carrot. 
• Drain sweetcorn.
• Slice avocado in half, scoop out flesh and thinly 
slice. 

Little cooks: Under adult supervision, older kids can 
help grate the carrot!

• 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 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 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 have been used up.
• Sprinkle remaining Cheddar cheese over the 
top. Bake until cheese is melted and golden, 
10-12 minutes.

TIP: If you're cooking for 4-6 people, build two or 
three 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, then add avocado and a 
drizzle of white wine vinegar and olive oil. Season 
to taste 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 cheesy beef tortilla tower 
into wedges (like a cake!) and divide between plates.
• Top with Greek style yoghurt. 
• Serve with corn-avo salsa. Enjoy!