HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheat's Beef & Corn Enchiladas
Cheat's Beef & Corn Enchiladas

Cheat's Beef & Corn Enchiladas

with Sour Cream & Garden Salad

Family Friendly
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Everyone loves enchiladas, but we've made them even more lovable by getting them on the table faster. This version uses the grill to melt the cheese, and adds corn and carrot to the beef mixture for unbeatable flavour and texture.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

brown onion

2 clove


1 unit


1 cob


1 packet

beef mince

¾ sachet

Tex-Mex spice blend

(May be present Gluten)

1 tin

diced tomatoes with garlic & olive oil

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

shredded Cheddar cheese


1 unit


1 bag

mixed salad leaves

1 packet

sour cream


Not included in your delivery

olive oil

½ tsp


¼ tsp


1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3857 kJ
Fat46.3 g
of which saturates18.7 g
Carbohydrate68.9 g
of which sugars25.3 g
Dietary Fibre0 g
Protein50.1 g
Cholesterol0 mg
Sodium1891 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Slice the corn kernels off the cob.


In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and cook until softened, 3 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 2-3 minutes. Add the carrot and cook, stirring, until softened, 2 minutes. Add the garlic and Tex-Mex spice blend (see ingredients list) and cook until fragrant, 1 minute.


Add the diced tomatoes with garlic and olive oil, sugar, the salt and corn to the beef mixture and bring to the boil. Reduce the heat to medium and simmer until thickened, 5 minutes. Season to taste with salt.

TIP: Add a splash of water if the beef mixture looks dry!


Preheat the grill to medium-high. Drizzle a large baking dish with olive oil. Lay the mini flour tortillas on a chopping board. Spoon some beef mixture down the centre of a tortilla, then roll up tightly and place, seam-side down, in the large baking dish. Repeat with the remaining tortillas and beef mixture, ensuring they fit snugly in the baking dish. Sprinkle with the shredded Cheddar cheese. Grill the enchiladas until warmed through and the cheese is melted and golden, 8-10 minutes.


While the enchiladas are grilling, roughly chop the tomato. In a large bowl, add the tomato, mixed salad leaves, balsamic vinegar and a drizzle of olive oil and toss to combine.


Divide the beef and corn enchiladas and the salad between plates. Serve with sour cream.