Mexican-Spiced Beef Enchiladas
with Pickled Onion & Charred Corn 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.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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
1
Brown Onion
1
carrot
1 packet
beef mince
½ packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
tomato
3 clove
garlic
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
½ tin
sweetcorn
Not included in your delivery
olive oil
½ tsp
sugar
¼ tsp
salt
¼ cup
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
• Thinly slice 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 onion. Set aside.
Little cooks: Kids can help peel off the onion's outer layer (we recommend wearing goggles to avoid onion tears!).
• Meanwhile, grate carrot. Finely chop garlic. Drain the sweetcorn (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince and remaining onion, breaking mince up with a spoon, until browned, 4-6 minutes. • Add carrot and cook until softened, 2 minutes. • Add 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 heat to medium and simmer until thickened, 1-2 minutes.
TIP: Add another splash of water if the beef mixture looks too dry!
• Preheat grill to medium-high. Grease a baking dish with a drizzle of olive oil. Place 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 remaining enchilada sauce and sprinkle with shredded Cheddar cheese. Grill enchiladas until the cheese is melted and the tortillas are warmed through, 8-10 minutes.
Little cooks: Kids can take charge of assembling the enchiladas!
• Meanwhile, wipe out the frying pan and return to a high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Finely chop tomato. • Add tomato a drizzle of olive oil and some pickling liquid (1 tbs for 2 people / 2 tbs for 4 people) to the charred corn. Toss to combine. Season to taste.
Little cooks: Take the lead by combining the ingredients for the salsa!
• Drain pickled onion. • Divide Mexican-spiced beef enchiladas between plates. • Top with Greek-style yoghurt, charred corn salsa and pickled onion to serve. Enjoy!