Cheesy Tex-Mex Beef Enchiladas
with Garden Salad & Sour Cream
Taquitos, quesadillas, enchiladas ... whatever you like to call them, these tex-mex spiced tortillas are a household name. By dousing up the beef with all your favourite Mexican flavours, this meal will be devoured in an instant! Dig in!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
tomato
2 clove
garlic
1
carrot
1 packet
beef mince
1 packet
tomato paste
1 sachet
chicken-style stock powder
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 bag
mixed salad leaves
1 packet
Light Sour Cream
(Contains Milk;)
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ cup
water
½ tsp
brown sugar
20 g
butter
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Thinly slice tomato into wedges. • Finely chop garlic. • Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef mince and carrot, breaking mince up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high, add garlic, TexMex spice blend and tomato paste and cook until fragrant, 1 minute.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• To beef filling, stir in chicken-style stock powder, the water, the brown sugar and the butter. • Simmer until thickened, 1-2 minutes. Season to taste.
TIP: Add a splash of water if the beef mixture looks dry!
• Meanwhile, preheat grill to medium-high. Drizzle a large baking dish with olive oil. • Lay mini flourtortillas on a chopping board. Spoon some beef mixture down the centre of a tortilla, then roll up tightly and place, seam-side down, in the large baking dish. • Repeat with remaining tortillas and beef mixture, ensuring they fit snuggly in the baking dish. Sprinkle with shredded Cheddar cheese. • Grill enchiladas until warmed through and cheese is melted and golden, 8-10 minutes.
Little cooks: Take charge of assembling the enchiladas!
• Meanwhile, in a medium bowl, add tomato, mixed salad leaves and a drizzle of vinegar and olive oil. • Toss to coat and season.
• Divide cheesy Tex-Mex beef enchiladas and garden salad between plates. • Top with light sour cream. Enjoy!
