Beef Enchiladas
with DIY enchilada sauce
A flavourful enchilada bake, covered with gooey cheese? Yes, please! This filling, cozy meal will breathe new life into your taco Tuesday.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
1 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
½ unit(s)
Yellow Onion
1 unit(s)
Sweet Bell Pepper
½ cup
Tomato Salsa
(May contain Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
56 g
Baby Spinach
1 unit(s)
Lime
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
Wash and dry all produce. - In a medium pot, heat 1 tbsp (2 tbsp) butter over medium.
- When butter is melted, sprinkle 1 tbsp (2 tbsp) flour over top, then stir to coat.
- Whisk in 1 cup (2 cups) water and Tex-Mex paste. Bring to a simmer.
- Cook for 4-6 min, stirring often, until enchilada sauce thickens slightly.
- Remove from heat.
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
- Core, then cut pepper in to 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- To a small bowl, add sour cream and as much lime zest as you like. Season with salt and pepper, then combine.
- Heat a large non-stick pan over medium-high (high heat for 4 servings).
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Break up beef into smaller pieces.
- Add onions and half the peppers. Cook for 4-5 min, stirring until veggies soften and no pink remains in beef.**
- Carefully drain and discard excess fat..
- Stir in half the enchilada sauce, then season with salt and pepper. Remove from heat.
- Lightly oil an 8x8-inch baking dish (9x13-inch for 4 servings) with 1/2 tbsp (1 tbsp) oil.
- On a clean work surface, divide beef filling between tortillas.
- Roll up to close enchiladas and place, seam-side down, in the prepared baking dish.
- Drizzle remaining sauce over top, then sprinkle with cheese.
- Broil in the middle of the oven, until cheese melts and edges are slightly crispy, 3-6 min. (TIP: Keep an eye on enchiladas so they don't burn.)
- Let enchiladas rest for 5 min before serving.
- While enchiladas rest, to a large bowl, add 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then combine.
- Add spinach and remaining peppers, then toss to combine.
- Divide enchiladas between plates.
- Top with lime crema and salsa, if you like.
- Serve salad alongside.