Cheesy Beef Brisket Tortilla Tower

• Heat a large frying pan over high heat. Cook shredded beef (no need for oil!), carrot and onion, stirring, until beef is heated through and liquid has evaporated, 4-5 minutes.

• Reduce heat to medium-high, add All-American spice blend and tomato paste and cook, until fragrant, 1 minute. • Stir in chicken-style stock powder and the water, then simmer until slightly thickened, 1-2 minutes. • Season with salt and pepper. Divide mixture into equal portions (5 portions for 2 people / 10 portions for 4 people).

• Place one mini flour tortilla 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 has been used up. • Sprinkle remaining Cheddar cheese over the top. Bake until cheese is melted and golden, 10-12 minutes.

TIP: If you're making for 4 people, build two 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, add avocado a drizzle of white wine vinegar and olive oil. Season 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!