Cheat's Beef Enchiladas
with Pickled Onion & Cucumber Salsa
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 carrot to the beef mixture for unbeatable flavour and texture.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced cucumber with carrot, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
onion
1
carrot
3 clove
garlic
1 packet
beef mince
½ packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
½ tin
sweetcorn
1
cucumber
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
½ tsp
sugar
¼ tsp
salt
¼ cup
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Instructions
Thinly slice the red onion. In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch 1/2 the onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Set aside.
While the onion is pickling, grate the carrot. Finely chop the garlic. Drain the sweetcorn (see ingredients). Heat a large frying pan over high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef mince and remaining onion, breaking the mince up with a spoon, until browned, 4-6 minutes. Add the carrot and cook until softened, 2 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 30 seconds. Add the sugar, the salt, 1/2 the enchilada sauce (see ingredients) and a splash of water and bring to the boil. Reduce the heat to medium and simmer until thickened, 1-2 minutes.
TIP: Add another splash of water if the beef mixture looks too dry!
Preheat the grill to medium-high. Grease a baking dish with a drizzle of olive oil. Place the mini flour tortillas on a flat surface and divide the beef filling between the tortillas. Roll up the tortillas to close and place, seam-side down, in the baking dish. Pour over the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and the tortillas are warmed through, 8-10 minutes.
While the enchiladas are grilling, finely chop the tomato and cucumber. In a medium bowl, combine the tomato, cucumber, a drizzle of olive oil and some pickling liquid (1 tbs for 2 people / 2 tbs for 4 people). Toss to combine. Season to taste.
Drain the pickled onion. Divide the cheat's beef enchiladas between plates. Top with the Greek-style yoghurt, pickled onion and cucumber salsa to serve.