HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Beef, Pepper And Corn Enchiladas
Cheesy Beef, Pepper and Corn Enchiladas

Cheesy Beef, Pepper and Corn Enchiladas

with DIY Pico de Gallo

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Enchiladas - what could be more fun? Tender smoky beef and melted cheesy goodness are topped with a generous dollop of sour cream. Let the whole family chip in for this Mexican-inspired fave.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

1 unit

Beef Broth Concentrate

113 g

Poblano Pepper, chopped

56 g

Corn Kernels

1 tbsp

Mexican Seasoning

1 tsp

Garlic Salt

6 unit

Flour Tortillas


½ cup

Monterey Jack Cheese, shredded


2 unit

Green Onion

1 unit


113 g

Grape Tomatoes

7 g


6 tbsp

Sour Cream


1 tbsp

All-Purpose Flour


Not included in your delivery

¾ tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3264 kJ
Calories780 kcal
Fat44 g
Saturated Fat18 g
Carbohydrate59 g
Sugar7 g
Dietary Fiber4 g
Protein41 g
Cholesterol120 mg
Sodium1930 mg
Utensilsarrow down iconarrow down icon
Small pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
9x13" Baking Dish
Small Bowl
Instructionsarrow up iconarrow up icon

Before starting, preheat your broiler to high.Wash and dry all produce. Heat a small pot over medium heat. Add 1/2 tbsp oil (dbl for 4 ppl) then sprinkle over 1/2 tbsp flour (dbl for 4 ppl) and half the Mexican seasoning. Whisk together. Add the broth concentrates and 1/2 cup water (dbl for 4 ppl). Bring to a boil, then reduce the heat to medium-low. Simmer until slightly thickened, 8-9 min.


While the sauce cooks, heat a large non-stick pan over medium high heat. When hot, add 1/2 tbsp oil, then the beef, peppers, 1/2 tsp garlic salt (dbl for 4 ppl) and remaining Mexican seasoning. Cook, stirring occasionally, until peppers are tender-crisp and beef is cooked through, 4-5 min.** Remove from heat.


Stir half the enchilada sauce, corn and half the sour cream into the beef-mixture. Season with pepper. Spray or brush an 8x8-inch baking dish (9x13-inch baking dish for 4 ppl) with some oil. Place one tortilla on your cutting board. Top with 1/4 cup beef mixture. Roll up to close and place, seam side down, in the prepared baking dish. Repeat with the remaining tortillas and beef mixture.


Drizzle the tops of the enchiladas with the remaining enchilada sauce and sprinkle with the cheese.Broil in middle of oven until the cheese has melted and crisped, 3-4 min.


While the enchiladas broil, zest, then juice the lime. Halve the tomatoes. Thinly slice the green onions. Roughly chop the cilantro. Stir together the remaining sour cream and lime zest in a small bowl. Season with salt and pepper. Set aside. Stir together the tomatoes, lime juice, cilantro and green onions in a medium bowl. Season with salt and pepper. Set aside.


Divide the enchiladas between plates. Top with the pico de gallo and a dollop of lime crema.