HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheat's Cheesy Beef & Corn Enchiladas
Cheat's Cheesy Beef & Corn Enchiladas

Cheat's Cheesy Beef & Corn Enchiladas

with Mixed Salad & Yoghurt

Family Friendly
Read more

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bunch


2 clove




½ tin


1 packet

beef mince

1 sachet

Tex-Mex spice blend

½ tin

chopped tomatoes


mini flour tortillas


1 packet

shredded Cheddar cheese


1 bag

salad leaves

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

½ tsp


¼ tsp


¼ cup


¼ tsp

balsamic vinegar (for the sauce)

½ tsp

balsamic vinegar (for the salad)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3090 kJ
Fat29 g
of which saturates11.6 g
Carbohydrate67.4 g
of which sugars16.6 g
Dietary Fibre0 g
Protein45.8 g
Cholesterol0 mg
Sodium1550 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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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.