Beef Enchiladas with Corn and Tajín Cheese Sauce

29 Sep Beef Enchiladas with Corn and Tajín Cheese Sauce

If you want to add something different to your weekly menu, these beef enchiladas with corn and Tajín cheese sauce are an excellent choice. The combination of seasoned meat with Mexican spices, baked wheat tortillas, and a creamy cheese sauce with Tajín creates a colourful and flavourful dish. It is also served with a fresh salad that provides the perfect balance for a complete meal, ideal for sharing with family.

Ingredients

• 250 g minced beef
• 140 g sweetcorn
• 6 wheat tortillas
• 210 g tomato passata
• 30 g grated cheese
• 2 packs of cream cheese
• 1 sachet of Tajín seasoning
• ½ red onion
• 2 tomatoes
• Mexican spice mix
• Mixed salad leaves
• Balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Preparation

• Preheat the oven to 200 °C. Drain the sweetcorn, finely chop the onion, and sauté it with a drizzle of oil together with half of the corn and a pinch of salt until it begins to soften.
• Add the minced beef and the Mexican spice mix. Cook while breaking the meat apart with a spatula until it is nicely browned. Add the tomato passata and cook for a few more minutes so that all the flavours combine.
• Fill each wheat tortilla with the beef mixture and roll them up. Place them side by side in an oven dish, sprinkle the grated cheese on top, and bake for 5 to 10 minutes, until the cheese has melted and the tortillas are golden.
• Meanwhile, mix the cream cheese with the Tajín seasoning and a splash of water until you get a smooth sauce. Cut the tomatoes into small cubes and prepare the salad by combining the mixed leaves, the remaining corn, tomato, a drizzle of oil, balsamic vinegar, salt, and pepper.

Serve the freshly baked enchiladas with the fresh salad and drizzle the Tajín cheese sauce on top. A practical, creamy recipe with just the right amount of spice to enjoy a different meal full of flavour.