Cheesy Spiced Beef-Pork Enchiladas

• In a large frying pan, heat a drizzle of olive oil over 
high heat.
• Cook beef & pork mince and carrot, breaking 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 beef 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 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 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 snacking 
tomatoes, mixed salad leaves and a drizzle of the 
vinegar and olive oil.
• Toss to coat and season to taste. 
Little cooks: Take the lead by tossing the salad!