• 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 lamb mince and cook, breaking up mince with a spoon, until just browned, 3-4 minutes. Drain oil from the pan.

• Add tomato paste, Tex-Mex spice blend (see ingredients), vegetable stock pot 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 lamb tortilla tower into wedges (like a cake!) and divide between plates. • Serve with avocado and light sour cream. Enjoy!