Meal Kit
BBQ Beef Enchiladas
with corn salsa
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Patrick Le Beau
Has your enchilada experience been a little flat recently? No bells, no whistles, just tired tortilla and lame fillings? Well, get a load of these beauties, filled with seasoned ground beef doused in sweet BBQ sauce. They're topped with a bright, zesty salsa of shallot, jalapeño, and corn, the perfect roof for the perfect house. Upgrade your enchilada experience to excellent with this easy-to-make dinner.
In Your Box (serves 2)
- 10 oz. Ground Beef
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6 Small Flour Tortillas
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4 oz. Shredded Cheddar-Jack Cheese
- 3 oz. Corn Kernels
- 3 oz. BBQ Sauce
- 1 Lime
- 1 Shallot
- 1 Jalapeno Pepper
- 2 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories890
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Carbohydrates75g
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Net Carbs70g
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Fat46g
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Protein48g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Oven-Safe Casserole Dish
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Make the Filling
Peel and mince shallot.
Place a large non-stick pan over medium-high heat. Add ground beef to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Add half the shallots (reserve remaining for salsa) and stir occasionally until softened, 2-3 minutes.Stir in taco seasoning. Remove from burner. Stir in half the BBQ sauce (reserve remaining for topping). -
2 Assemble and Bake the Enchiladas
Place tortillas on a clean work surface. Divide filling equally among tortillas, placing in center of each tortilla. Tuck one tortilla end under filling and roll, placing rolled enchiladas in prepared casserole dish, seam-side down. Top enchiladas with cheese.
Bake in hot oven until cheese is melted and enchiladas are heated through, 8-10 minutes.Wipe pan clean and reserve.While enchiladas bake, continue recipe. -
3 Prepare the Ingredients
Halve lime and juice.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. -
4 Make the Corn Salsa
Return pan used to cook filling to medium-high heat and add 1/2 tsp. olive oil. Add corn to hot pan and stir occasionally until warmed through, 1-2 minutes.
Add remaining shallots, jalapeños (to taste), and a pinch of salt and pepper. Stir occasionally until slightly softened, 1-2 minutes.Remove from burner and stir in 2 tsp. lime juice. -
5 Finish the Dish
Plate dish as pictured on front of card, topping enchiladas with remaining BBQ sauce and corn salsa. Bon appétit!
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