Mexican Beef Enchiladas

• In a large frying pan, heat a drizzle of olive oil
over high heat. 
• Cook sweetcorn, tossing occasionally, until 
lightly browned, 4-5 minutes. Transfer to a 
medium bowl. 

TIP: Cover the pan with a lid if the corn kernels are 
‘popping’ out.

• Return frying pan to medium-high heat with a 
drizzle of olive oil. 
• Cook onion until softened, 2-3 minutes. 
• Add garlic and cook until fragrant, 1 minute. 
• Add beef mince and carrot, then season with 
salt and pepper. Cook, breaking mince up with a 
spoon, until browned, 4-5 minutes. 
• SPICY! The spice blend is hot, use less if you’re 
sensitive to heat. Add Mexican fiesta spice blend
and cook until fragrant, 1 minute. 
• Add half the enchilada sauce and stir to 
combine.

• Place mini flourtortillas on a flat surface, then 
divide the beef 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, 15 minutes. 

Little cooks: Take charge of assembling the 
enchiladas!

• While the enchiladas are baking, roughly chop 
baby leaves. To the bowl with charred corn, add 
baby leaves and a drizzle of vinegar and olive 
oil. Season to taste with salt ane pepper and 
toss to combine. 

TIP: Seasoning is key in salsa! Season with more 
salt, pepper or vinegar to taste.
Little cooks: Take the lead by tossing the salsa!