BBQ Beef Enchiladas

with corn salsa

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 3 oz. Corn Kernels
  • 2 tsp. Taco Seasoning
  • ¼ oz. Cilantro
  • 1 Lime
  • 1 Shallot
  • Info
    6 Small Flour Tortillas
  • 1 Jalapeño Pepper
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 3 oz. BBQ Sauce
  • 10 oz. Ground Beef

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.

  • Nutrition (per serving)

  • Calories
    823
  • Carbohydrates
    80g
  • Fat
    38g
  • Protein
    42g
  • Sodium
    1648mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Medium Oven-Safe Casserole Dish

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
  1. 1

    Make the Filling

    Peel and mince shallot. Place a medium non-stick pan over medium-high heat. Add ground beef to hot, dry pan. Stir often, breaking up meat, until browned, 2-3 minutes. Add half the shallot (reserve remaining for salsa) and stir occasionally until softened and meat reaches a minimum internal temperature of 160 degrees, 2-3 minutes. Stir in taco seasoning, half the BBQ sauce, and a pinch of salt. (reserve remaining for topping). Remove from burner.

  2. 2

    Bake the Enchiladas

    Place tortillas on a clean work surface. Divide filling equally among tortillas, placing in the center of tortilla. Roll tortillas and place in prepared medium casserole dish, seam side down. Top tortillas with cheese. Bake uncovered in hot oven until cheese is melted and enchiladas are heated through, 8-10 minutes. Wipe pan clean and reserve. While enchiladas bake, prepare ingredients.

  3. 3

    Prepare the Ingredients

    Coarsely chop cilantro (no need to stem). Halve lime and juice. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

  4. 4

    Make the Corn Salsa

    Return pan used to cook filling to medium-high heat and add ½ tsp. olive oil. Add corn to hot pan and stir occasionally until warmed through, 1-2 minutes. Add remaining shallot, jalapeño (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 and cilantro.

  5. 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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