Mexican Beef Enchiladas
with Tomato Salsa
With a flavourful beef filling, soft flour tortillas, melted Cheddar cheese, tomato salsa and Greek yoghurt, it's no wonder this colourful Mexican dish continues to be so popular.
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
1 unit
red onion
1 clove
garlic
1 packet
carrot
1 packet
beef mince
1 sachet
Mexican Fiesta spice blend
1 sachet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
6 packet
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
2 tsp
tomato
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
¼ cup
water
½ tsp
vinegar (white wine or red wine)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the red onion and garlic. Grate the carrot (unpeeled).
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the onion (reserve a spoonful for the salsa!) and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and carrot and cook, breaking up with a spoon, until browned, 4-5 minutes.
SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Add the butter and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the water and 1/2 the enchilada sauce and stir to combine.
Place the mini flour tortillas on a flat surface and fill evenly with the enchilada filling. Roll up the tortillas to close and place, seam-side down, in a baking dish. Top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 15 minutes.
While the enchiladas are baking, finely chop the tomato. In a small bowl, combine the tomato and reserved onion. Drizzle with a little olive oil and add the vinegar. Season to taste.
Divide the cheesy beef enchiladas between plates. Top with the tomato salsa and the Greek yoghurt to serve.
