Quick Cheeseburger-Style Beef Enchiladas
with Caramelised Onion & Hidden Veg
We’ve taken the flavours of a classic cheeseburger and wrapped them up into these juicy beef enchiladas. Half American and half Mexican, we think this fusion is a winning combo!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
Ingredients
2 clove
garlic
1
carrot
½
brown onion
1 bag
baby spinach leaves
1 tin
sweetcorn
1 packet
beef mince
1 box
passata
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
mayonnaise
(Contains Egg;)
1 sachet
All-American spice blend
1 packet
Dijon mustard
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
2 tsp
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. Grate carrot. Thinly slice brown onion (see ingredients). Drain the sweetcorn. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. Add garlic and All-American spice blend and cook until fragrant, 1 minute. • Drain oil from pan, then reduce heat to medium-high. Add carrot and corn and cook, stirring, until softened, 3-4 minutes. • Add Dijon mustard and passata and cook, stirring, until slightly thickened, 2 minutes. Season with salt and pepper. Stir through baby spinach leaves.
• Drizzle a baking dish with olive oil. • Place mini flour tortillas on a chopping board. Spoon some beef mixture down the centre of a tortilla. Roll up tightly and place, seam-side down, in baking dish. Repeat with remaining tortillas and beef mixture, ensuring they fit together snugly. • Sprinkle with shredded Cheddar cheese. • Bake enchiladas until cheese is melted and golden and tortillas have warmed through, 8-10 minutes.
• Meanwhile, wash and dry frying pan. Return to a medium-high heat with a drizzle of olive oil. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add balsamic vinegar, the water and brown sugar. Mix well. Cook until dark and sticky, 3-5 minutes.
• Divide cheeseburger-style beef enchiladas between plates. • Top with mayonnaise and caramelised onion to serve.
