Pulled Beef Enchiladas with Shredded Iceberg

Steps

1. Preheat oven to 230°C. Lightly grease a large baking dish (measuring about 25 x 35cm). Prepare all pulled beef enchilada ingredients. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook onion, carrots, first measure of salt and enchilada spices for 3-4 minutes, until soft. Add tomato paste and cook a further 1 minute, until fragrant.
2. Add beef, kidney beans and first measure of tomato passata to pan, bring to a simmer and cook for about 5 minutes, until thickened. Season to taste .
3. While beef is simmering, combine Worcestershire sauce, second measure of tomato passata and salt in a small bowl. Set aside. Once beef mix has thickened, evenly fill wraps with mixture, roll up and lay side by side in prepared dish.
4. Once all wraps are filled, pour over passata mix and sprinkle with grated cheese. Bake for about 10 minutes, until cheese is golden and bubbling. Allow to sit for 5 minutes before serving. While enchiladas cook, finely shred lettuce and peel courgette into long ribbons. Set aside in a large bowl.
5. Just before serving, add mayonnaise to bowl with veggies, toss to combine and season to taste.
6. To serve, divide pulled beef enchiladas between plates and serve shredded iceberg on the side.