Cheesy Double Mexican Beef Tortilla Tower
with Guacamole & Sour Cream- Milk
- Wheat
- Gluten
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Let’s work side-by-side to stack up this almighty tortilla tower, layered with a cheesy, beefy filling which acts like the perfect glue to hold it all together. Cut yourself a big slice - you’ve earned it after all that hard work!
Ingredients
1 sachet
Vegetable Stock Powder
1
Avocado
500 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1
Carrot
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Grate carrot.
Little cooks: Grate the carrot, but watch out for your fingers!
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook carrot, stirring, until softened, 4-5 minutes.
• Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.
• Stir in tomato paste, Tex-Mex spice blend, vegetable stock powder and the water.
• Reduce heat to medium-low and simmer until thickened, 2-3 minutes. Season to taste.
• Place one mini flour tortilla on a lined oven tray. Top the tortilla with some filling, spreading out in an even layer. Sprinkle with some shredded Cheddar cheese.
• Repeat until all the tortillas and filling are used up. (If cooking for 4, build two towers).
• Bake until the top tortillas is golden, 10-12 minutes.
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!
• Cut cheesy Mexican beef tortilla tower into wedges (like a cake!) and divide between plates.
• Serve with guacamole and sour cream. Enjoy!
