Tex-Mex Beef & Pepper Enchiladas
with Pico de Gallo & Lime Crema
- Milk
- Soy
- Wheat
When it comes to Mexican food, burritos typically get all the glory. In our humble opinion, enchiladas are a total unsung dinner hero. Technically easier-to-assemble burritos smothered in a delicious sauce, these weeknight wonders offer so much more than “food on the table.” This Tex-Mex version is filled with a combo of spiced beef and green pepper, topped with a bold red sauce and Mexican cheese, then baked until bubbly and melty. With a finishing touch of fresh pico and lime crema, that’s a whole ‘lada deliciousness.
Ingredients
1 unit
Tomato
1 unit
Long Green Pepper
2 unit
Scallions
1 unit
Lime
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Ground Beef
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 unit
Tomato Paste
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Dice tomato. Core, deseed, and dice green pepper. Trim and thinly slice scallions. Quarter lime.
• In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper. • In a separate small bowl, combine sour cream with lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, salt, and pepper; cook until just softened, 3-4 minutes. Transfer to a third small bowl. • Add another drizzle of oil to same pan. Add beef*, half the Tex-Mex paste, half the Southwest Spice Blend (you’ll use the rest of each later), salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Return green pepper to pan; stir to combine. Turn off heat.
• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in an 8-by-8-inch baking dish (9-by-13-inch dish for 4 servings) or an ovenproof pan.
• In a medium bowl or liquid measuring cup, combine tomato paste, remaining Tex-Mex paste and Southwest Spice Blend, and ½ cup water (¾ cup for 4 servings). • Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese blend. • Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
• Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.
Ground Beef is fully cooked when internal temperature reaches 160º.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tasty, flavorful enchiladas; some found them a bit bland and suggested adding extra seasoning.
- Ease of prep: Quick and easy to make, though a few found the instructions unclear or the prep time longer than expected.
- Suggestions: Consider using corn tortillas instead of flour for better texture; add more vegetables and cheese to the filling.
- Leftovers: Reheats well for some; others found it less appealing the next day.
- Sauce: Some enjoyed the homemade sauce, while others found it too watery or lacking in flavor.
Reviews from our home cooks
Very easy to prepare, super quick, very flavorful. I recommend adding fresh jalapeños, and cilantro. I'm single so I wanted to see if ordering 4 meals (2 portions per meal) would be enough for me, and have leftovers. I'm 6'3" and 200lbs and somewhat active so I have a healthy appetite lol. I could have easily had leftovers for lunch the next day... but, it was sooo good, I ate the entire dish in one sitting with zero guilt lol. I recommend this for sure. Only change would be to have a more authentic pico de gallo recipe included.
This recipe was amazing. I absolutely loved the cream lime drizzle. The fresh pico added great flavor to the enchiladas. Was easy to prepare/make.
This is a favorite! I have made enchiladas with my own recipe many times - and they were pretty good - but this surpasses anything I have ever made & any restaurant enchilada I have ever had. Cooking with hello fresh is making me enjoy cooking again! Why I never thought to top my enchiladas with a fresh pico before - I don't know. But beyond that - the flavor of the meat, the seasoning and level of flavor were amazing. Very happy with this dish - I would eat this every week!
Unbelievably delicious! And I live in a state that has Mexican/Tex-Mex restaurants on every corner! Although I spiced it up a bit with cilantro, Mexican oregano, and extra garlic-along with jalapeño cream cheese in the lime crema-the base recipe is perfect!
Very easy to prepare. Loved the pico and lime crema. These are extras that just add something special to the dish!
Tastes great. Pico easy to make and good topping for these enchiladas. It just wasn't hot when served, only warm, because sauce is only room temp when put on enchiladas and recipe only cooks 3-5 min. Would be much better if it could be hot to eat. That would be 4 stars for sure.
One of our favorites! Made the pico with white onion and jalapeño instead of green onion and added an extra green pepper and half a white onion to the beef mix. Soooo delish!
This is a great classic, easy and good tasting recipe. Need more cream drizzle for 6 enchiladas and fresher produce, green pepper was wrinkled and orange.
Great dish and easy to make. My family was wondering why the Pico didn't include a jalapeño pepper though.
Loved the pico de gallo! The lime is another great easy way to punch up a classic.
