• 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. 

• Add tomato paste, Tex-Mex spice blend, stock 
concentrate and the water.
• Reduce heat to medium-low and 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 tortillas is golden, 10-12 minutes. 
TIP: If you're baking for 4 people, build two 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 & pork 
tortilla tower into wedges (like a cake!) and divide 
between plates.
• Serve with avocado and light sour cream. Enjoy!