Cheesy Beef & Corn Enchiladas

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef mince, breaking it 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 and cook until fragrant, 1 minute.

Add the chopped tomatoes (see ingredients), the sugar, salt, water, butter and sweetcorn and bring to the boil. Reduce the heat to medium, then simmer until thickened, 5 minutes.

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

Preheat the grill to medium-high. Grease a baking dish with olive oil. 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 with the shredded Cheddar cheese, then grill the enchiladas until the cheese is melted and the tortillas have warmed through, 8-10 minutes.

While the enchiladas are grilling, combine the mixed salad leaves and a drizzle of olive oil in a large bowl. Season with salt and pepper and toss to combine.