Cheesy Mexican Beef Enchiladas

Name: Cheesy Mexican Beef Enchiladas with Corn Salsa & Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 brown onion; 1 clove garlic; 1 carrot; 1 tin sweetcorn; 1 packet beef mince; 30 g butter; 1 box diced tomatoes with garlic & onion; ½ tsp sugar; ½ tsp salt; 6 mini flour tortillas; 1 bag coriander; 1 packet Light Sour Cream; 1 sachet Mexican Fiesta spice blend; 2 packet Cheddar cheese; 1 drizzle vinegar (white wine or red wine)

with Corn Salsa & Sour Cream

Get up to $200 off!

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.

Allergens:

Milk

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

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

brown onion

1 clove

garlic

carrot

1 tin

sweetcorn

1 packet

beef mince

1 box

diced tomatoes with garlic & onion

mini flour tortillas

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

1 bag

coriander

1 packet

Light Sour Cream

(Contains: Milk;)

1 sachet

Mexican Fiesta spice blend

2 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk;)

½ tsp

sugar

½ tsp

salt

1 drizzle

vinegar (white wine or red wine)

Nutritional Values

Energy (kJ)4515 kJ

Fat59.2 g

of which saturates30.9 g

Carbohydrate74 g

of which sugars28.8 g

Protein55.8 g

Sodium2939 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

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

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!

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.

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.

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.