Beef and Ricotta Enchiladas
with Green Salad
These enchiladas are made irresistible with the addition of ricotta in the mix! It's topped with more cheese before getting baked to melty perfection!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
100 g
Ricotta Cheese
(Contains: Milk)
½ cup
Monterey Jack Cheese
(Contains: Milk)
6 unit
Flour Tortillas
(Contains: Gluten)
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
370 mL
Crushed Tomatoes with Garlic and Onion
56 g
Spring Mix
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
3 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Salt*
ÂĽ tsp
Pepper*
ÂĽ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F.Wash and dry all produce.
Heat a medium pot over medium-high. Add crushed tomatoes, half the balsamic vinegar and half the Enchilada Spice Blend. Season with salt and pepper. Bring to a gentle boil. Cook, stirring occasionally, until sauce reduces slightly, 4-5 min. Remove from heat.
While enchilada sauce cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Sprinkle remaining Enchilada Spice Blend over top. Cook, stirring, until fragrant, 1 min. Season with salt and pepper.
Add ricotta and half the enchilada sauce to the pan with beef. Season with salt, then stir to combine. Grease an 8x8-inch baking dish with 1 tbsp oil. (NOTE: For 4 ppl, use a 9x13-inch baking dish greased with 2 tbsp oil.) Spread half the remaining enchilada sauce in the baking dish.
Place tortillas on a clean work surface. Divide beef ricotta mixture between tortillas. Roll up to close and place, seam-side down, in the prepared baking dish. Spoon remaining sauce over enchiladas, then sprinkle Monterey Jack cheese over top. Bake in the middle of the oven, until cheese melts, 5-6 min.
While enchiladas bake, whisk together remaining balsamic vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. When enchiladas are almost done, add spring mix to the bowl, then toss to combine.
Divide enchiladas between plates. Dollop with sour cream. Serve salad alongside.
