Tex-Mex Beef Enchiladas with Hidden Veggies & Cheese

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add carrot and celery and cook, until softened, 3-4 minutes. • Add Tex-Mex spice blend and garlic and cook until fragrant, 1 minute. • Remove from heat, then add half the enchilada sauce, the butter and a splash of water. Stir to combine.

• Place mini flour tortillas on a flat surface, then divide beef enchilada filling between tortillas. Roll tortillas to close and place, seam-side down, in a baking dish. • Top with remaining enchilada sauce and sprinkle with shredded Cheddar cheese. • Bake enchiladas until cheese is melted and golden, 10-15 minutes.