Clark's Mexican Beef Tortilla Stack

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and carrot, stirring, until slightly softened, 2 minutes. Add the corn and cook until browned, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate.

SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef mince, breaking up with a spoon, until browned, 3-4 minutes. Add the Tex Mex spice blend and cook, stirring, until fragrant, 1 minute. Reduce the heat to medium-high, then add the tomato paste, stirring to combine. Add the water, then return the cooked veggies to the pan. Stir to combine and bring to a simmer. Season with salt and pepper and remove from the heat.

Place a mini flour tortilla on a lined oven tray. Top the tortilla with some of the beef mixture and spread in an even layer. Sprinkle over a little shredded Cheddar cheese (save 1/2 for the top!) and top with another tortilla. Repeat this process until all the tortillas and mixture is used up. Sprinkle the remaining shredded Cheddar over the stack. Bake until cheese is melted and golden, 10-12 minutes. TIP: If making for 4 people, build two stacks of tortillas.

While the stack is baking, roughly chop the tomato. Thinly slice spring onion. In a medium bowl, combine the white wine vinegar and a drizzle of olive oil. Season. Add the tomato and spring onion. Toss to combine.