Tom's Mexican Tortilla Stack

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the red onion, carrot and capsicum and cook, stirring, until softened, 5-6 minutes. Transfer to a plate.

Return the frying pan to a high heat with a drizzle of olive oil. When oil is hot, add the beef mince and cook, breaking up with a wooden 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, add the tomato paste and stir to combine. Add the water, crumble in the beef stock cubes, add the drained corn and return the cooked veggies to the pan. Stir to combine and bring to a simmer. Stir through a handful of the baby spinach leaves until wilted, 1-2 minutes (you will use the rest for the salad).

On an oven tray lined with baking paper, place a classic wrap. Top the wrap with 1 cup of the beef mixture and spread in an even layer. Top with another wrap and repeat until all the mixture is used up. Sprinkle the shredded Cheddar cheese over the top and bake until the cheese is melted and golden, 15 minutes. While the stack is baking, roughly chop the cucumber and tomato. In a large bowl, combine the vinegar with 1 tbs olive oil and a pinch of salt and pepper. Add the cucumber, tomato and remaining baby spinach leaves and toss to coat. Roughly chop the coriander.