Easy Tex-Mex Beef Enchiladas
with Grilled Cheddar Cheese & Sweetcorn
You're going to fall head over heels for our beef filling. Try adding the tender meat to a saucy filling, rolling it up in tortillas and baking it with a cheesy crust. It's enchilada heaven!
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
Ingredients
1
carrot
1 tin
sweetcorn
1 sachet
Tex-Mex spice blend
1 packet
garlic paste
(May be present traces of egg, milk, Gluten, Soy, Fish, Sesame, Tree Nuts. )
1 packet
beef mince
1 bag
baby spinach leaves
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Grate the carrot. Drain the sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, carrot and sweetcorn, breaking up mince with a spoon, until softened and browned, 4-6 minutes. • Add Tex-Mex seasoning and garlic paste and cook until fragrant, 1-2 minutes. • Remove from heat, then stir through baby spinach leaves, enchilada sauce, the water and butter.
• Preheat grill to medium-high heat. Grease a baking dish with olive oil. • Lay a mini flour tortilla on a flat surface and spoon 1/4 cup of beef filling down the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and beef filling, ensuring they fit together snugly in the baking dish. • Sprinkle over shredded Cheddar cheese, then grill enchiladas until cheese is melted and tortillas have warmed through, 5-10 minutes.
Little cooks: Take charge of assembling the enchiladas!
• Divide Tex-Mex beef enchiladas with grilled Cheddar cheese between plates. Enjoy!
