Cheesy Tex-Mex Beef Enchiladas
with Garden Salad & Sour Cream
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Wheat
- Gluten
Taquitos, quesadillas, enchiladas ... whatever you like to call them, these tex-mex spiced tortillas are a household name. By dousing up the beef with all your favourite Mexican flavours, this meal will be devoured in an instant! Dig in!
Ingredients
1
tomato
2 clove
garlic
1
carrot
1 packet
beef mince
1 packet
tomato paste
1 sachet
chicken-style stock powder
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 bag
mixed salad leaves
1 packet
Light Sour Cream
(Contains: Milk)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
1 packet
Cheddar cheese
(Contains: Milk)
Not included in your delivery
olive oil
¼ cup
water
½ tsp
brown sugar
20 g
butter
(Contains: Milk)
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Thinly slice tomato into wedges. • Finely chop garlic. • Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef mince and carrot, breaking mince up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high, add garlic, TexMex spice blend and tomato paste and cook until fragrant, 1 minute.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• To beef filling, stir in chicken-style stock powder, the water, the brown sugar and the butter. • Simmer until thickened, 1-2 minutes. Season to taste.
TIP: Add a splash of water if the beef mixture looks dry!
• Meanwhile, preheat grill to medium-high. Drizzle a large baking dish with olive oil. • Lay mini flourtortillas on a chopping board. Spoon some beef mixture down the centre of a tortilla, then roll up tightly and place, seam-side down, in the large baking dish. • Repeat with remaining tortillas and beef mixture, ensuring they fit snuggly in the baking dish. Sprinkle with shredded Cheddar cheese. • Grill enchiladas until warmed through and cheese is melted and golden, 8-10 minutes.
Little cooks: Take charge of assembling the enchiladas!
• Meanwhile, in a medium bowl, add tomato, mixed salad leaves and a drizzle of vinegar and olive oil. • Toss to coat and season.
• Divide cheesy Tex-Mex beef enchiladas and garden salad between plates. • Top with light sour cream. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Tex-Mex beef filling is well-loved for its bold, satisfying flavour, though some found it mild or slightly bland and suggested adding chilli or jalapeños for extra heat.
- Ease of prep: Most found this a quick and easy weeknight meal, though rolling the enchiladas can be a little fiddly and the tortillas can be tricky to separate without tearing.
- Suggestions: Many reviewers felt the filling needed a sauce — such as salsa or enchilada sauce — poured over the top before the cheese to prevent dryness. Several also recommended adding black beans or corn to bulk out the filling, and a few noted that cooking in the oven rather than under the grill helps avoid burning.
- Leftovers: Leftovers kept well and were enjoyed for lunch the next day, though several noted the tortillas soften and don't hold up as well once stored.
- Portions: Quite a few customers felt the mince quantity was insufficient to fill all the tortillas, and many would have liked more cheese for topping — shredded cheddar was noted as melting better than cubed.
- Salad: The garden salad divided opinion — some enjoyed the apple for freshness and crunch, while many felt the leaves were too simple and suggested adding cucumber, avocado, or a more flavourful dressing.
