• Preheat grill to medium-high heat. • Grate carrot. Thinly slice white and light green parts of leek. Little cooks: Under adult supervision, older kids can help grate the carrot.

• In a large frying pan heat a drizzle of olive oil over medium-high heat. Cook beef mince, carrot and leek, breaking up with a spoon, until just browned, 4-5 minutes. • Add All-American spice blend and tomato paste and cook, breaking up with a spoon, until warmed through, 1-2 minutes. • Remove from heat, then stir through the butter and water until combined.

• Drizzle a baking dish with olive oil. Lay a mini flour tortilla on a flat surface. Spoon beef mixture down the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and beef mixture, ensuring they fit together snugly in the baking dish. Sprinkle over shredded Cheddar cheese. • Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes. Little cooks: Take charge of assembling the enchiladas!

• Meanwhile, combine shredded cabbage mix, garlic aioli and a drizzle of white wine vinegar in a large bowl. Season to taste. • Divide beef enchiladas between plates. • Serve with creamy slaw. Enjoy!