Stacked Cheesy Pork Tortilla Tower
with Corn-Avo Salsa & Yoghurt
- Milk
- Gluten
- Soy
- Wheat
- 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 pork 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 avo-corn salsa. Dig in!
Ingredients
1 sachet
All-American Spice Blend
1
Avocado
250 g
Pork Mince
1
Brown Onion
1
Carrot
1 packet
Cheddar Cheese
(Contains: Milk;)
1 tin
Sweetcorn
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
Not included in your delivery
1 drizzle
olive oil
½ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Slice avocado in half and scoop out flesh, then
thinly slice.
• Finely chop brown onion.
• Grate carrot.
• Drain sweetcorn.
Little cooks: Don your goggles and have a go at
peeling off the onion’s outer layer!
• Heat a large frying pan over high heat with a drizzle of olive oil.
• Cook pork mince, carrot and onion, breaking up with a spoon, until just browned, 3-4 minutes.
• Reduce heat to medium-high, then add
All-American spice blend and tomato paste.
Cook until fragrant, 1 minute.
• Stir in stock concentrate and the water, then
simmer until slightly thickened, 1-2 minutes.
• Season to taste with salt and pepper.
• Divide mixture into equal portions (21/2 portions
per person).
• Place one mini flour tortilla on a lined oven tray.
• Top with one portion of beef mixture and spread in
an even layer.
• Sprinkle with some Cheddar cheese (save some for
the top!), then place another tortilla on top.
• Repeat layering with the remaining beef mixture,
cheese and tortillas, until used up, finishing with
a tortilla.
• Sprinkle over remaining cheese and bake until
melted and golden, 10-12 minutes.
Little cooks: Help out by stacking the tortilla tower!
• 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, then add avocado and a
drizzle of white wine vinegar and olive oil.
• Season to taste.
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 pork tortilla tower
into wedges (like a cake!) and divide between plates.
• Top with a dollop of Greek-style yoghurt.
• Serve with corn-avo salsa. Enjoy!
