Beef & Bacon Cheeseburger Enchiladas
with Caramelised Onion & Hidden Veggies
Go stateside tonight by adding All-American flavours to a beef filling for enchiladas so when you close your eyes, it tastes just like a cheeseburger! Sneak some veggies and bacon into the mix, smother the lot with cheese, top it off with sticky caramelised onion and you're good to go. That's all, folks!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
carrot
1 stalk
celery
1
Brown Onion
½ tin
sweetcorn
1 packet
beef mince
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
diced bacon
1 packet
burger sauce
(Contains Soy; )
2 clove
garlic
1 sachet
All-American Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
¼ cup
water
1 tbs
balsamic vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Thinly slice celery. Grate the carrot. Thinly slice onion. Drain sweetcorn (see ingredients).
Little cooks: Kids can help peel off the onion's outer layer (we recommend wearing goggles to avoid onion tears!).
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince and diced bacon, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic and All-American spice blend and cook, stirring, until fragrant, 1 minute.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Reduce heat to medium. Add celery, carrot and sweetcorn to the beef and cook, stirring, until softened, 3-4 minutes. • Add enchilada sauce and the water. Stir to combine and season to taste.
• Grease a baking dish with olive oil. Working with one at a time, lay a mini flour tortilla on a flat surface and spoon some of the beef mixture down the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and beef mixture, ensuring they fit together snugly in the baking dish. • Sprinkle over shredded Cheddar cheese and sesame seeds. Bake until cheese is melted and tortillas have warmed through, 8-10 minutes.
Little cooks: Kids can take charge of assembling the enchiladas!
• While the enchiladas are baking, wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes.
• Divide cheeseburger enchiladas between plates. • Top with burger sauce and caramelised onion to serve. Enjoy!