American Cheesy Beef Enchiladas
with Tomato Salsa & Yoghurt
Go stateside tonight by adding All-American flavours to a beef filling for enchiladas. Sneak some veggies into the mix, smother the lot with cheese, top it off with a fresh tomato salsa and you're good to go. That's all, folks!
The quantities provided above are averages only.
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
2 clove
garlic
1
onion
1
carrot
1
courgette
1 packet
beef mince
1 sachet
All-American Spice Blend
1 sachet
enchilada sauce
6 unit
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
tomato
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
½ tsp
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. Finely chop the brown onion. Grate the carrot (unpeeled). Cut the courgette into 1cm chunks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince, carrot and courgette, then season with salt and pepper. Cook, breaking up with a spoon, until browned, 4-5 minutes. Add the All-American spice blend and cook until fragrant, 1 minute. Add 1/2 the enchilada sauce and stir to combine. Season to taste.
Grease a baking dish with olive oil. Place the mini flour tortillas on a flat surface and fill each evenly with the enchilada filling. Roll up the tortillas tightly to close and place, seam-side down, in the baking dish, ensuring they fit snugly together.
Preheat the grill to medium-high. Top the tortillas with the remaining enchilada sauce and 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, roughly chop the tomato. In a medium bowl, combine the tomato, a drizzle of olive oil and the vinegar. Season with salt and pepper.
Divide the American cheesy beef enchiladas between plates. Top with the yoghurt and tomato salsa.