Cheat's Beef & Corn Enchiladas
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Cheat's Beef & Corn Enchiladas

Cheat's Beef & Corn Enchiladas

with Sour Cream & Garden Salad

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.

Allergens:
Gluten
Soy
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1 unit

brown onion

2 clove

garlic

1 unit

carrot

1 cob

corn

1 packet

beef mince

¾ sachet

Tex-Mex spice blend

1 tin

Diced Tomatoes With Garlic & Olive Oil

6 unit

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1 packet

Cheddar cheese

(Contains Milk;)

1 unit

tomato

1 bag

mixed salad leaves

1 packet

sour cream

(Contains Milk;)

Not included in your delivery

olive oil

½ tsp

sugar

¼ tsp

salt

1 tsp

balsamic vinegar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3857 kcal
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

Utensils

Baking Dish
Large Non-Stick Pan

Instructions

Get prepped
1

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.

Brown the mince
2

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.

Cook the sauce
3

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!

Grill the enchiladas
4

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.

dress salad
5

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.

Serve up
6

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