Cheat's Beef Enchiladas
with Pickled Onion & Cucumber Salsa
- Gluten(Wheat)
- Milk
Everyone loves enchiladas, but we've made them even more lovable by getting them on the table faster. This version uses the grill to melt the cheese and adds carrot to the beef mixture for unbeatable flavour and texture. *Keep an eye out... Due to recent sourcing challenges, we’ve replaced tomato with radish, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
onion
1
carrot
1 packet
beef mince
½ packet
enchilada sauce
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
2
radish
1
cucumber
3 clove
garlic
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
½ tsp
sugar
¼ tsp
salt
¼ cup
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
Thinly slice the red onion. In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch 1/2 the onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Set aside.
While the onion is pickling, grate the carrot. Finely chop the garlic.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef mince and remaining onion, breaking the mince up with a spoon, until browned, 4-6 minutes. Add the carrot and cook until softened, 2 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 30 seconds. Add the sugar, salt, 1/2 the enchilada sauce (see ingredients) and a splash of water and bring to the boil. Reduce the heat to medium and simmer until thickened, 1-2 minutes.
TIP: Add another splash of water if the beef mixture looks too dry!
Preheat the grill to medium-high. Grease a baking dish with a drizzle of olive oil. Place the mini flour tortillas on a flat surface and fill evenly with the beef filling. Roll up the tortillas to close and place, seam-side down, in the baking dish. Pour over the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and the tortillas are warmed through, 8-10 minutes.
While the enchiladas are grilling, finely chop the radish and cucumber. In a medium bowl, combine the radish, cucumber, a drizzle of olive oil and some pickling liquid (1 tablespoon for 2 people / 2 tablespoons for 4 people). Toss to combine. Season to taste.
Drain the pickled onion. Divide the cheat's beef enchiladas between plates. Top with the Greek-style yoghurt, pickled onion and cucumber salsa to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the tasty, well-balanced flavours, with many praising the seasoning and sauce as delicious.
- Ease of prep: Reviewers found this dish quick and easy to prepare, making it popular for busy weeknights and family cooking.
- Suggestions: Consider adding extra cheese, beans, or vegetables to bulk up the filling and enhance flavour.
- Next-day meals: Several customers mentioned enjoying leftovers for lunch, noting the dish reheats well.
- Portions: Some found the serving size a bit small, especially for larger appetites or families with teens.
