Beef Cheeseburger Enchiladas

Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the garlic and All-American spice blend and cook, stirring, until fragrant, 1 minute.

Reduce the heat to medium-high. Add the carrot, celery and sweetcorn to the beef and cook, stirring, until softened, 3-4 minutes. Add the Dijon mustard and crushed & sieved tomatoes (see ingredients) and stir to combine. Cook, stirring, until thickened slightly, 2-3 minutes. Season to taste.

Grease a baking dish with olive oil. Working with one at a time, lay a mini flour tortilla on a flat surface and spoon some of the beef mixture down the centre. Roll the tortilla up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and beef mixture, ensuring they fit together snugly in the baking dish. Sprinkle over the shredded Cheddar cheese and sesame seeds. Bake until the cheese is melted and the tortillas have warmed through, 8-10 minutes.

While the enchiladas are baking, wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, brown sugar and the water and mix well. Cook until dark and sticky, 3-5 minutes.