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Ready in 30 minutes

Enchilada-Style Ground Beef & Poblano Skillet

with Cilantro-Cabbage Slaw

Cooking time

30 minutes

Servings

4

Calories

600 /serving

Take everything you thought you knew about enchiladas and turn it all on its head. That’s what happens with this marvellous mixer-upper of a meal. In a fun twist, the tortillas don’t do any rolling or wrapping. Instead, they’re cut into strips, oven-toasted and tossed into the skillet. There they meet what would usually be their filling: Mexican-spiced ground beef, poblano pepper and tomatoes—with a sprinkling of grated mozzarella. A quickie slaw shines with cilantro and our avocado-lime vinaigrette.

We will send you:

  • 510g Ground beef
  • 1 Bunch of cilantro
  • 1 Onion (or shallot)
  • 200g Shredded green cabbage
  • 1 Poblano pepper
  • 60ml Avocado-lime vinaigrette
  • 400ml Tomatoes (canned)
  • 120g Grated mozzarella
  • 6 Wheat flour tortillas
  • 33g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Sulphites, Wheat

You will need:

Large high-sided oven-safe pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
34 g
Saturated Fat
13 g
Sodium
1520 mg
Total Carb
36 g
Sugars
11 g
Protein
40 g
Fibre
7 g
Preparation
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Toast the tortilla strips
Preheat the oven to 450°F. Halve the tortillas; slice crosswise into 1-inch strips. On a lined sheet pan (use 2 sheet pans if necessary), toss with a drizzle of oil and S&P. Bake, flipping halfway, 4 to 6 min., until golden brown and toasted. 
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Mise en place
Meanwhile, core and small-dice the poblano. Halve, peel and small-dice the onion. Roughly chop the cilantro leaves and stems. In a large bowl, make the slaw by combining the cabbage, vinaigrette, ⅔ of the cilantro and 1 tbsp of the onion; generously season with S&P.
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Start the skillet
In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium. Add the beef, poblano and remaining onion; season with ½ the spices and S&P. Cook, breaking up the meat, 6 to 8 min., until nicely browned. Add the tomatoes, remaining spices and S&P. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until combined. Reduce the heat to simmer and cook, stirring occasionally, 6 to 8 min., until the beef* is cooked through and the flavours have combined.
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Finish the skillet
To the pan of beef, add the tortilla strips; stir well. Top with the cheese. Bake, 6 to 8 min., until golden brown. Switch the oven to broil, 1 to 2 min., if extra colour is desired.
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Plate your dish
Divide the skillet and slaw between your plates. Garnish with the remaining cilantro. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.