Beef Enchiladas

Name: Beef Enchiladas with DIY enchilada sauce
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Ground Beef; 6 unit Flour Tortillas; 1 tbsp Tex-Mex Paste; 1 unit Sour Cream; 1 tbsp All-Purpose Flour; ½ unit Yellow Onion; 1 unit Sweet Bell Pepper; ½ cup Tomato Salsa; ¼ cup Cheddar Cheese, shredded; 56 g Baby Spinach; 1 unit Lime; 1 tbsp Butter*; 2 tbsp Oil*; ¼ tsp Sugar*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with DIY enchilada sauce

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A flavourful enchilada bake covered with gooey cheese? Yes, please! This filling, cozy meal will breathe new life into your Taco Tuesday.

Ingredients: Ground beef • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Limes • Yellow onion • Spinach • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • All-purpose flour (wheat).

Tags:

Family Friendly

•New

Allergens:

Hvede

•Schwefeldioxide und Sulfite

•Senf

•Milk

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.

Preparation Time35 minutes

Cooking Time7 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

6 unit

Flour Tortillas

1 tbsp

Tex-Mex Paste

1 unit

Sour Cream

1 tbsp

All-Purpose Flour

½ unit

Yellow Onion

1 unit

Sweet Bell Pepper

½ cup

Tomato Salsa

¼ cup

Cheddar Cheese, shredded

56 g

Baby Spinach

1 unit

Lime

Not included in your delivery

1 tbsp

Butter*

2 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories890 kcal

Fat50 g

Saturated Fat19 g

Carbohydrate70 g

Sugar16 g

Dietary Fiber6 g

Protein40 g

Cholesterol115 mg

Sodium1710 mg

Trans Fat1 g

Potassium1200 mg

Calcium350 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Small Bowl

•Large Non-Stick Pan

•8x8" Baking Dish

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.