HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Cheeseburger Enchiladas
Beef Cheeseburger Enchiladas

Beef Cheeseburger Enchiladas

with Caramelised Onion & Hidden Veggies

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Go stateside tonight by adding All-American flavours to a beef filling for enchiladas with a touch of Dijon mustard, so when you close your eyes, it tastes just like a cheeseburger! Sneak some veggies into the mix, smother the lot with cheese, top it off with sticky caramelised onion and you're good to go. That's all, folks!

Tags:Kid Friendly

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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove




1 stalk




½ tin


1 packet

beef mince

½ tin

crushed & sieved tomatoes


mini flour tortillas


1 sachet

sesame seeds


1 tsp

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet



1 sachet

All-American spice blend

1 packet

Dijon mustard


1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

1 tbs

balsamic vinegar

½ tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4382 kJ
Fat55.7 g
of which saturates22 g
Carbohydrate62.1 g
of which sugars19.9 g
Protein49 g
Sodium1878 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Grate the carrot. Thinly slice the celery. Thinly slice the red onion (see ingredients). Drain the sweetcorn (see ingredients).


Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the garlic and All-American spice blend and cook, stirring, until fragrant, 1 minute.


Reduce the heat to medium-high. Add the carrot, celery and sweetcorn to the beef and cook, stirring, until softened, 3-4 minutes. Add the Dijon mustard and crushed & sieved tomatoes (see ingredients) and stir to combine. Cook, stirring, until thickened slightly, 2-3 minutes. Season to taste.


Grease a baking dish with olive oil. Working with one at a time, lay a mini flour tortilla on a flat surface and spoon some of the beef mixture down the centre. Roll the tortilla up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and beef mixture, ensuring they fit together snugly in the baking dish. Sprinkle over the shredded Cheddar cheese and sesame seeds. Bake until the cheese is melted and the tortillas have warmed through, 8-10 minutes.


While the enchiladas are baking, wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, brown sugar and the water and mix well. Cook until dark and sticky, 3-5 minutes.


Divide the cheeseburger enchiladas between plates. Top with the mayonnaise and caramelised onion to serve.