Cheesy Beef Tortilla Tower
with Corn Salsa & Yoghurt- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Stack up high a deliciously cheesy and tasty beef concoction that requires all hands on deck. This tortilla tower goldens up in the oven while you and your helpers whip up a speedy salsa. Dig in!
Ingredients
1
tomato
1
brown onion
1
carrot
1 tin
sweetcorn
1 packet
beef mince
1 sachet
All-American spice blend
1 packet
tomato paste
1 sachet
chicken-style stock powder
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Cheddar cheese
(Contains: Milk;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
½ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop tomato and brown onion. • Grate carrot. • Drain sweetcorn.
• 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, 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 flourtortilla on a lined oven tray. Top with one portion of the beef mixtureand 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 tomato, 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!
• Using a bread knife, cut tortilla tower into wedges (like a cake!) and divide between plates. • Top with Greek style yoghurt. • Serve with charred corn salsa. Enjoy!
