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 mild beef mixture for a multi-textured and flavourful filling. With a fresh salad on the side and served with tangy yoghurt, this is a family favourite, fast!
/ 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.
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. SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less.
Add the diced tomatoes, sugar, salt, water, sweetcorn and the balsamic vinegar (for the sauce) 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 the chopping board. Spoon the beef mixture down the centre. Roll a tortilla up tightly and place, seam-side down, in the large baking dish. Repeat with the remaining tortillas and beef mixture, ensuring they fit together snugly in the baking dish. Sprinkle with the shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and golden and the tortillas have warmed through, 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. Roughly chop the coriander.
Divide the beef and corn enchiladas and the salad between plates. Top with Greek yoghurt and sprinkle the adult portions with the coriander.
TIP: For kids, follow our serving suggestion in the main photo!