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Mexican Recipes
Cheat's Beef & Corn Enchiladas

Cheat's Beef & Corn Enchiladas

with Yoghurt & Green Salad

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

Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 bag


4 clove


2 unit


1 tin


1 packet

beef mince

2 sachet

Tex-Mex spice blend

(May be presentGluten)

1 tin

diced tomatoes

12 unit

mini flour tortillas


1 packet

shredded Cheddar cheese


1 bag

mixed salad leaves

2 packet

Greek yoghurt


Not included in your delivery

olive oil

1 tsp


½ tsp


½ cup


½ tsp

balsamic vinegar (for the sauce)

1 tbs

balsamic vinegar (for the salad)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3270 kJ
Fat36.2 g
of which saturates12.9 g
Carbohydrate63.8 g
of which sugars17.6 g
Protein44.4 g
Sodium1480 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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Get prepped
Get prepped

Roughly chop the coriander. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the sweetcorn.

Brown the mince
Brown the mince

SPICY! This is a mild spice blend, but if you or the kids are sensitive to heat, feel free to add less. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a wooden 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 and cook until fragrant, 1 minute.

Cook the sauce
Cook the sauce

Add the diced tomatoes, sugar, the salt, the water, sweetcorn and the balsamic vinegar (for the sauce) to the beef mixture and bring to the boil. Reduce the heat to medium and simmer until thickened, 5 minutes. TIP: Add a splash of water if the beef mixture looks dry!

Grill the enchiladas
Grill the enchiladas

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 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, combine the balsamic vinegar (for the salad) and 2 tbs olive oil in a large bowl. Season with salt and pepper and mix well. Add the mixed salad leaves and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.

Serve up
Serve up

Divide the beef and corn enchiladas and the salad between plates. Top with a dollop of Greek yoghurt and sprinkle the adults' portions with coriander. TIP: For kids, see our serving suggestion on the main photo.