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Cheesy Mexican Beef Enchiladas

Cheesy Mexican Beef Enchiladas

with Charred Corn & Tomato Salsa

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With a flavourful beef filling, soft flour tortillas, melted Cheddar cheese, tomato salsa and creamy Greek-style yoghurt, it's no wonder this colourful Mexican dish continues to be so popular.

Tags:Spicy
Allergens:GlutenMilk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ tin

sweetcorn

1 packet

beef mince

1 packet

enchilada sauce

6

mini flour tortillas

(ContainsGluten)

1

tomato

1

onion

1 clove

garlic

1 sachet

Mexican Fiesta spice blend

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

½ tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3052 kJ
Fat29.7 g
of which saturates13.7 g
Carbohydrate59.8 g
of which sugars15.6 g
Protein47 g
Sodium1839 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Drain the sweetcorn (see ingredients). Finely chop the brown onion. Finely chop the garlic.

2

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the sweetcorn, tossing occasionally, until golden and lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

3

SPICY! The spice blend is hot, use less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince, then season with salt and pepper. Cook, breaking up with a spoon, until browned, 4-5 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add 1/2 the enchilada sauce and stir to combine.

4

Place the mini flour tortillas on a flat surface and fill evenly with the enchilada filling. Roll the tortillas to close and place, seam-side down, in a baking dish. Top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 15 minutes.

5

While the enchiladas are baking, finely chop the tomato. Add the tomato to the charred corn, drizzle with olive oil, then add the vinegar and season. TIP: Seasoning is key in salsa! Season with more salt, pepper or vinegar to taste.

6

Divide the cheesy Mexican beef enchiladas between plates and top with the Greek-style yoghurt. Serve with the charred corn salsa.