Cheat's Beef & Corn Enchiladas
with Sour Cream & Garden Salad
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 corn and carrot to the beef mixture for unbeatable flavour and texture.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
brown onion
2 clove
garlic
1 unit
carrot
1 cob
corn
1 packet
beef mince
¾ sachet
Tex-Mex spice blend
1 tin
Diced Tomatoes With Garlic & Olive Oil
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 unit
tomato
1 bag
mixed salad leaves
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
olive oil
½ tsp
sugar
¼ tsp
salt
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Slice the corn kernels off the cob.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and cook until softened, 3 minutes. Add the beef mince and cook, breaking 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 (see ingredients list) and cook until fragrant, 1 minute.
Add the diced tomatoes with garlic and olive oil, sugar, the salt and corn to the beef mixture and bring to the boil. Reduce the heat to medium and simmer until thickened, 5 minutes. Season to taste with salt.
TIP: Add a splash of water if the beef mixture looks dry!
Preheat the grill to medium-high. Drizzle a large baking dish with olive oil. Lay the mini flour tortillas on a chopping board. Spoon some beef mixture down the centre of a tortilla, then roll up tightly and place, seam-side down, in the large baking dish. Repeat with the remaining tortillas and beef mixture, ensuring they fit snugly in the baking dish. Sprinkle with the shredded Cheddar cheese. Grill the enchiladas until warmed through and the cheese is melted and golden, 8-10 minutes.
While the enchiladas are grilling, roughly chop the tomato. In a large bowl, add the tomato, mixed salad leaves, balsamic vinegar and a drizzle of olive oil and toss to combine.
Divide the beef and corn enchiladas and the salad between plates. Serve with sour cream.