Beef Roly Polys, Mexican Style

Heat 1 tbsp of oil in a pan on a medium heat and fry the onion and garlic gently for about 5 mins until softened. Add the mince, turn the heat up slightly and cook for 10 mins, stirring occasionally until the mince is browned all over.

Boil 100ml of water and dissolve the beef stock pot in this. Add half the chopped tomatoes, stock and tomato purée to the pan and stir well. Add the smoked paprika, ½ tsp of salt and some pepper to the pan and simmer for 5 mins on medium-low heat, until thickened.

Cut the tortillas in half. Share the mince mixture between the tortillas and spread over each tortilla half. Roll up to enclose the meat and pack all your rolls tightly in an ovenproof dish.

Put a pot of water on to boil and then spoon the remaining tinned tomatoes over the tortilla rolls.

LH: Put your crème fraîche in a bowl and add in three quarters of the grated cheddar. Stir together, then spoon the cheesy mixture over the tortillas, scatter the remaining cheese over the top. Pop in the oven on a high shelf for 10-15 mins, until golden brown.