Beef Picadillo Enchilada

Heat a drizzle of oil in a frying pan on high heat. When hot, add the mince mixture and fry until browned, 4-5 mins, breaking it up with a spoon as you go. Add the diced tomatoes, beef stock pot, chopped raisins and chopped olives. Bring the mixture to a boil, stirring to dissolve the stock pot, then reduce the heat and simmer until thickened, 10 mins.

While the picadillo cooks, chop the tomatoes as small as you can. Cut the cucumber in half lengthways. Cut each half ino four long strips and then chop into 1cm chunks. Pop the tomato and cucumber in a bowl and squeeze over the lime juice. Add a pinch of sugar if you have some and some salt and pepper. Leave to one side. Tip: Don't worry if it starts to look too liquidy, we will drain it later!

Reserve a couple of spoonfuls of picadillo. We will spoon it on top later. Lay a tortilla on a board. Spoon some picadillo down the centre and roll up the tortilla. Pop the filled tortilla folded side down in the ovenproof dish. Repeat with the other tortillas - you need to make two enchiladas per person. When the enchiladas are done, spoon over the remaining picadillo and grate over the cheese. Bake until golden, 10 mins.

Use a slotted spoon to serve the salad on your plates - you don't want to take all the juices with you! When the enchiladas are bubbling and the cheese is golden, remove the dish from your oven and leave to sit for a few minutes (it will be piping hot!)