Cheat's Cheesy Beef & Corn Enchiladas
with Mixed Salad & Yoghurt
Everyone loves enchiladas, but we've made them even more lovable by getting them on the table quicker. This version uses the grill to melt the cheese, and adds corn and carrot to the beef mixture for extra flavour and texture.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 bunch
coriander
2 clove
garlic
1
carrot
½ tin
sweetcorn
1 packet
beef mince
1 sachet
Tex-Mex spice blend
½ tin
chopped tomatoes
6
mini flour tortillas
(ContainsGluten)1 packet
shredded Cheddar cheese
(ContainsMilk)1 bag
salad leaves
1 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
olive oil
½ tsp
sugar
¼ tsp
salt
¼ cup
water
¼ tsp
balsamic vinegar (for the sauce)
½ tsp
balsamic vinegar (for the salad)
Finely chop the garlic. Grate the carrot (unpeeled). Drain the sweetcorn (see ingredients).
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef mince, breaking it up with a spoon, until just browned, 2-3 minutes. Add the carrot and cook, stirring, until softened, 2 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute.
Add the chopped tomatoes (see ingredients), the sugar, salt, water, sweetcorn and balsamic vinegar (for the sauce) and bring to the boil. Reduce the heat to medium and simmer until thickened, 5 minutes.
TIP: Add another splash of water if the beef mixture looks too dry!
Preheat the grill to medium-high. Grease a large baking dish with olive oil. 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 with the shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and the tortillas have warmed through, 8-10 minutes.
While the enchiladas are grilling, combine the balsamic vinegar (for the salad) and a drizzle of olive oil in a large bowl. Season with salt and pepper, then add the mixed salad leaves and toss to combine.
Roughly chop the coriander. Divide the cheat's cheesy beef and corn enchiladas and mixed salad between plates. Top with the yoghurt and sprinkle with the coriander.