Grate the yellow cheese on a large-hole grater. Heat a non-stick pan. Thinly and evenly spread the cheese and fry over very low heat until it melts and the edges brown heavily. Be careful not to brown the cheese too much, as it will acquire an unpleasant taste.

Place the prepared cheese tortilla on a paper towel or paper plate and immediately bend it in half to form a "tortilla" in the shape of a shell. Leave to set.

In a pan, heat the butter. After a while, add the meat. Season to taste with curry, chili, and sweet paprika. Fry until the meat is properly cooked (about 5-10 minutes). Stir and crumble the meat with a spatula every now and then so that it is evenly fried. At the same time, prepare the other ingredients.

Wash and dry the arugula. Wash, dry, and halve the tomatoes. Grate the cheddar cheese on a medium-hole grater.

Towards the end of frying, add the concentrate to the meat. Mix thoroughly.

Place the prepared meat mixture in the cheese shell. Add arugula, tomatoes, and cheese. Transfer to a plate.