• Preheat oven to 220°C/200°C fan-forced. 
• Grate carrot. 

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

• Heat a large frying pan over medium-high heat 
with a drizzle of olive oil. Cook carrot, stirring, 
until softened, 4-5 minutes.
• Add beef & pork mince and cook, breaking up 
mince with a spoon, until just browned,
3-5 minutes. Drain oil from the pan. 

• SPICY! This is a mild spice blend, but use less if 
you’re sensitive to heat! Add tomato paste, 
Tex-Mex spice blend, stock concentrate and 
the water.
• Reduce heat to medium-low, then simmer until 
thickened, 2-3 minutes. Season to taste with 
salt and pepper.

Little cooks: Help measure out the water!

• Place one mini flourtortilla on a lined oven 
tray. Top the tortilla with some filling, spreading 
it into an even layer. Sprinkle over some 
Cheddar cheese. 
• Repeat this process until all the tortillas and 
filling are used up.
• Bake until the top tortilla is golden, 
10-12 minutes.

TIP: If you’re baking for 4+ people, build two or three 
tortilla towers.
Little cooks: Take the lead and help assemble the 
tortilla tower!

• Meanwhile, slice avocado in half, scoop out flesh 
and roughly chop.
• In a medium bowl, mash avocado with a drizzle 
of olive oil until smooth. Season to taste.

Little cooks: Help scoop out and mash the avo!

• Using a bread knife, cut cheesy Mexican beef and 
pork tortilla tower into wedges (like a cake!) and 
divide between plates.
• Serve with avocado and light sour cream. Enjoy!