Cheesy Tex-Mex Beef & Pork Enchiladas

• In a large frying pan, heat a drizzle of olive oil over 
high heat. Cook beef & pork mince and carrot, 
breaking mince up with a spoon, until just browned, 
3-4 minutes.
• Reduce heat to medium-high, then add garlic, 
Tex-Mex spice blend and tomato paste and cook 
until fragrant, 1 minute. 

TIP: For best results, drain the oil from the pan before 
cooking the sauce. 

• To filling, stir in stock concentrate, the water, 
brown sugar and butter.
• Simmer until thickened, 1-2 minutes. Season to 
taste with salt and pepper. 

TIP: Add a splash of water if the beef mixture looks dry! 

• Meanwhile, preheat grill to medium-high. Drizzle a 
large baking dish with olive oil.
• Lay mini flourtortillas 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 remaining tortillas and beef mixture, 
ensuring they fit snuggly in the baking dish. Sprinkle 
with Cheddar cheese.
• Grill enchiladas until warmed through and cheese is 
melted and golden, 8-10 minutes. 

Little cooks: Take charge of assembling the 
enchiladas!

• Meanwhile, in a medium bowl, add apple, mixed 
salad leaves and a drizzle of vinegar and olive oil.
• Toss to coat and season to taste. 

Little cooks: Take the lead by tossing the salad!