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 onion, 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. 
• Cook until fragrant, 1 minute. 

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

• To the pan with beef-pork 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-pork 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-pork 
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: Help assemble the enchiladas! 

• Meanwhile, in a medium bowl, add 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!