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Cheesy Beef Enchiladas

Cheesy Beef Enchiladas

with Charred Corn & Tomato Salsa

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Enchiladas are one of our favourite Mexican dishes – the mildly spiced, aromatic flavours get extra special with some time in the oven where they can mix and mingle. Top the whole thing off with a corny salsa and some cooling yoghurt and it’s like a fiesta in your mouth!

Allergens:GlutenMilk
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

1 clove

garlic

1 unit

brown onion

1 tin

sweetcorn

1 packet

beef mince

1 sachet

Mexican Fiesta spice blend

(ContainsTraces of Gluten,May contain traces of allergens)

1 packet

enchilada sauce

6 unit

mini flour tortillas

(ContainsGluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 unit

tomato

1 bunch

coriander

1 unit

lemon

1 tub

Greek yoghurt

(ContainsMilk,Traces of Gluten,Traces of Nuts,May contain traces of allergens)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)3410 kJ
Fat31.7 g
of which saturates12.6 g
Carbohydrate75.4 g
of which sugars22.5 g
Protein52 g
Sodium2070 mg
Utensils
Utensils
Chopping board
Knife
Medium Bowl
Medium Non-Stick Pan
Baking Dish
Instructions
Instructions
1

Preheat the oven to 220°C/200°C fan-forced. Drain the sweetcorn. Finely chop the brown onion. Finely chop the garlic (or use a garlic press)

2

In a medium frying pan, heat a drizzle of olive oil over a high heat. Add the corn and cook, tossing occasionally, for 4-5 minutes or until golden and lightly charred. TIP: Cover the pan with a lid or foil if the kernels are popping out. Transfer to a medium bowl.

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook for 2-3 minutes or until softened. Add the garlic and cook for a further 1 minute, or until fragrant. Add the beef mince and season with salt and pepper. Cook, breaking up with a wooden spoon, for 4-5 minutes or until browned. Add the Mexican Fiesta spice blend and cook for 1 minute or until fragrant. Add 1/2 the enchilada sauce and stir to combine.

4

Place the mini flour tortillas on a flat surface and fill evenly with the enchilada filling. Roll the tortillas to close and place, seam-side down, in a medium baking dish. Top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake for 15 minutes or until the cheese is melted and golden.

5

While the enchiladas are baking, finely chop the tomato. Finely chop the coriander. Add the tomato and coriander to the charred sweetcorn. Drizzle with a little olive oil and a squeeze of lemon juice. TIP: Add as much or as little lemon juice as you like. Season to taste with salt and pepper. Cut the remaining lemon into wedges.

6

Divide the cheesy beef enchiladas between plates and top with the Greek yoghurt. Serve with the charred corn salsa and lemon wedges.

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