Mexican Beef Enchiladas
with Charred Corn Salsa
With a flavourful beef filling, soft flour tortillas, melted Cheddar cheese, tomato salsa and creamy Greek-style yoghurt, it's no wonder this colourful Mexican dish continues to be so popular.
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
½ tin
sweetcorn
1
onion
1 clove
garlic
1 packet
beef mince
1
carrot
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
baby spinach leaves
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Drain the sweetcorn (see ingredients). Finely chop the brown onion. Finely chop the garlic. Finely chop the carrot. Roughly chop the baby spinach leaves.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the sweetcorn, tossing occasionally, until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
SPICY! The spice blend is hot, use less if you're sensitive to heat.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and carrot, then season with salt and pepper. Cook, breaking up with a spoon, until browned, 4-5 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add 1/2 the enchilada sauce and stir to combine.
Place the mini flour tortillas on a flat surface and divide the enchilada filling between tortillas. Roll the tortillas to close and place, seam-side down, in a baking dish. Top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake the enchiladas until the cheese is melted and golden, 15 minutes.
While the enchiladas are baking, add the baby spinach and a drizzle of vinegar and olive oil to the charred corn. Season and toss to combine.
TIP: Seasoning is key in salsa! Season with more salt, pepper or vinegar to taste.
Divide the cheesy beef enchiladas between plates. Top with the Greek-style yoghurt and serve with the charred corn salsa.