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Mexican Beef Enchiladas

Mexican Beef Enchiladas

with Corn Salsa & Sour Cream

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With a flavourful beef filling, soft flour tortillas, melted Cheddar cheese, corn salsa and sour cream, it's no wonder this colourful Mexican dish continues to be a hit.

Tags:Spicy
Allergens:MilkGlutenSoy

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

red onion

1 clove

garlic

1

carrot

1 tin

sweetcorn

1 packet

beef mince

1 box

diced tomatoes with garlic & onion

6

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 bag

coriander

1 packet

light sour cream

(ContainsMilk)

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

30 g

butter

(ContainsMilk)

½ tsp

sugar

½ tsp

salt

1 drizzle

vinegar (white wine or red wine)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4079 kJ
Fat50.3 g
of which saturates24.9 g
Carbohydrate74 g
of which sugars28.8 g
Protein49.6 g
Sodium2758 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructions
Instructionsarrow up iconarrow up icon
1

Finely chop the red onion and garlic. Grate the carrot. Drain the sweetcorn.

2

Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 5 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the onion (reserve a spoonful for the salsa!) until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and carrot and cook, breaking up the beef with a spoon, until browned, 4-5 minutes.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

TIP: For best results, drain the oil from the pan before cooking the sauce in step 3!

3

SPICY! You may find the spice blend hot! Add less if you're sensitive to heat.

Add the butter and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the diced tomatoes with garlic & onion, the sugar and the salt and bring to the boil. Reduce the heat to medium, then simmer until thickened, 5 minutes.

TIP: Add a splash of water to loosen the filling, if needed.

4

Preheat the grill to medium-high. Drizzle a baking dish with olive oil. Lay the mini flour tortillas on a chopping board. Spoon some beef filling down the centre of a tortilla, then roll it up tightly and place, seam side-down, in the baking dish. Repeat with the remaining filling and tortillas, ensuring they fit together snugly. Sprinkle with the shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and golden and the tortillas are warmed through, 8-10 minutes.

5

While the enchiladas are grilling, roughly chop the coriander. To the bowl with the corn, add the coriander, reserved onion and a drizzle of vinegar and olive oil. Toss to combine. Season to taste.

6

Divide the Mexican beef enchiladas between plates. Top with the corn salsa and light sour cream to serve.