Begin by browning your minced beef – once it’s ready, drain the liquid from the pan. Return to the heat, and add your favourite jar of salsa. Combine and coat the minced beef.

Heat your tortillas for 30 seconds in the microwave to make them a little easier to work with. Add a few tablespoons of the meat mixture to the centre of the tortilla, then add a sprinkle of your Dromona cheese. Fold over your tortilla, then using your fingertips, push the edge of the tortilla UNDER the mixture, while pulling back. You want to make a tight burrito basically. Roll the tortilla and set to the side.

In an oven proof tray, add half of your enchilada sauce. Then squeeze in as many wraps as you can. Top with the remaining sauce, and a full 200g bag of Dromona Grated Mature Cheddar (I prefer the flavour).

Cover with foil and cook in the oven for 20 minutes. Remove the foil for the last 10 minutes allowing the cheese to turn golden.

Serve with rice, sour cream, guacamole or anything else you want! (These extras are not included in the price per portion).