Cheat's Beef & Corn Enchiladas

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook carrot, sweetcorn and beef mince, breaking it up with a spoon, until just browned, 4-5 minutes. • Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute.

• Add chopped tomatoes (see ingredients), the sugar, salt, water and butter and bring to the boil. Reduce the heat to medium and simmer until thickened, 3-4 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 shredded Cheddar cheese, then bake enchiladas until cheese is melted and tortillas have warmed through, 8-10 minutes.

Little cooks: Take charge of assembling the enchiladas!

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