Mexican Beef Tortilla Stack

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

• Return frying pan to high heat with a drizzle of olive oil. When the oil is hot, cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add Tex Mex spice blend and cook, stirring, until fragrant, 1 minute. Reduce heat to medium-high, then add tomato paste, stirring to combine. • Add the water and baby spianch, then return 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 flourtortilla on a lined oven tray. Top tortilla with some of the beef mixture and spread in an even layer. Sprinkle over a little Cheddar cheese (save half for the top!) and top with another tortilla. Repeat this process until all the tortillas and mixture is used up. • Sprinkle the remaining Cheddar over the stack. Bake until cheese is melted and golden, 10-12 minutes.

TIP: If you're making for 4 people, build two stacks of tortillas.

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