Cheesy Double Beef Tortilla Tower
with Corn-Cucumber Salsa & Yoghurt
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 some help from our mini chefs. This tortilla tower goldens up in the oven while you and your helpers whip up a speedy cucumber-corn salsa. Dig in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 sachet
All-American Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Brown Onion
500 g
Beef Mince
1 packet
Tomato Paste
1
Corn
1
Cucumber
1
Carrot
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely brown onion. • Grate carrot. • Drain sweetcorn. • Roughly chop snacking tomatoes.
• 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 stock pot 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 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 have been used up. • Sprinkle remaining Cheddar cheese over the top. Bake until cheese is melted and golden, 10-12 minutes
• 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 tomatoes and 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 cheesy beef tortilla tower into wedges (like a cake!) and divide between plates. • Top with Greek style yoghurt. • Serve with charred corn-tomato salsa. Enjoy!
