Everyone loves enchiladas, but we've made them even more lovable by getting them on the table quicker. This version uses the grill to melt the cheese, and adds corn and carrot to the beef mixture for extra flavour and texture.
/ serving 4 people
/ serving 4 people
Tex-Mex spice blend(May be presentGluten)
mini flour tortillas(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
mixed salad leaves
balsamic vinegar (for the sauce)
balsamic vinegar (for the salad)
Roughly chop the coriander. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the sweetcorn.
SPICY! This is a mild spice blend, but if you or the kids are sensitive to heat, feel free to add less. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a wooden spoon, until just browned, 2-3 minutes. Add the carrot and cook, stirring, until softened, 2 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute.
Add the diced tomatoes, sugar, the salt, the water, sweetcorn and the balsamic vinegar (for the sauce) to the beef mixture and bring to the boil. Reduce the heat to medium and simmer until thickened, 5 minutes. TIP: Add a splash of water if the beef mixture looks dry!
Preheat the grill to medium-high. Drizzle a large baking dish with olive oil. Lay the mini flour tortillas on a chopping board. Spoon some beef mixture down the centre of a tortilla, then roll up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and beef mixture, ensuring they fit snugly in the baking dish. Sprinkle with the shredded Cheddar cheese. Grill the enchiladas until warmed through and the cheese is melted and golden, 8-10 minutes.
While the enchiladas are grilling, combine the balsamic vinegar (for the salad) and 2 tbs olive oil in a large bowl. Season with salt and pepper and mix well. Add the mixed salad leaves and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the beef and corn enchiladas and the salad between plates. Top with a dollop of Greek yoghurt and sprinkle the adults' portions with coriander. TIP: For kids, see our serving suggestion on the main photo.