Cheesy Beef Enchiladas and DIY Enchilada Sauce
with Sour Cream
Smoky ground beef and melted cheesy goodness topped with a generous dollop of sour cream make this an easy-to-cook Mexican-inspired feast that the whole family will love!
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
56 g
Red Onion
200 g
Green Bell Pepper
2 tbsp
Mexican Seasoning
½ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
1 tbsp
All-Purpose Flour
(Contains Wheat)
2 unit
Chicken Broth Concentrate
190 g
Tomato
1 unit
Lime
Not included in your delivery
2.5 tbsp
Oil*
½ 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. Heat a medium pot over medium heat.When hot, add 1/2 tbsp (1 tbsp) oil, then flour. Stir to combine.Whisk in 1 cup (2 cups) water, 1 1/2 tbsp (3 tbsp) Mexican Seasoning and broth concentrates until smooth, 1 min. Bring to a boil.Once boiling, reduce heat to medium-low. Simmer, whisking often, until sauce thickens slightly, 4-6 min. Remove from heat.
Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Cut tomato into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add tomatoes, lime zest, 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook, stirring often, until veggies soften, 5-6 min. Season with salt and pepper. Transfer veggies to a plate. Add 1/2 tbsp (1 tbsp) oil to the pan, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with remaining Mexican Seasoning, salt and pepper. Return veggies to the pan. Stir in half the enchilada sauce, then remove from heat.
Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl) with 1/2 tbsp (1 tbsp) oil.Place tortillas 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 enchilada sauce over top, then sprinkle with cheese.Broil in the middle of the oven, until cheese melts and edges of enchiladas are slightly crispy, 3-6 min. (TIP: Keep an eye on enchiladas so they don't burn!)
Divide enchiladas between plates. Dollop salsa and sour cream over top.Squeeze a lime wedge over top, if desired.
