Mexican Beef Enchiladas
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Mexican Beef Enchiladas

Mexican Beef Enchiladas

with Corn Salsa & Sour Cream

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:
Gluten
Soy
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

1 clove

garlic

1

carrot

1 tin

sweetcorn

1 packet

beef mince

1 box

diced tomatoes with garlic & onion

6

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1 bag

coriander

1 packet

Light Sour Cream

(Contains Milk;)

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

30 g

butter

½ tsp

sugar

½ tsp

salt

1 drizzle

vinegar (white wine or red wine)

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Nutritional Values

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

Large Non-Stick Pan
Baking Dish

Instructions

1
1

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

2
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
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
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
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
6

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