Cheat's Beef & Corn Enchiladas

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and cook until softened, 3 minutes. Add the beef mince and cook, breaking up with a 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 (see ingredients list) and cook until fragrant, 1 minute.

Add the diced tomatoes with garlic and olive oil, sugar, the salt and corn to the beef mixture and bring to the boil. Reduce the heat to medium and simmer until thickened, 5 minutes. Season to taste with salt.

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 large 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, roughly chop the tomato. In a large bowl, add the tomato, mixed salad leaves, balsamic vinegar and a drizzle of olive oil and toss to combine.