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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,371 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein19% · 42g
Carbs27% · 59g
Fat54% · 52g
5g
Fiber
1760mg
Sodium
4.8g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
58th pctl
More protein than 58% of 1,366 meals
Protein density
4.8g /100cal
Leaner than 52% of meals
vs Beef average
6% lighter
This880
Avg933
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Easy Prep✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
Tomato Paste
Ground Beef
Long Green Pepper
Tomato
Lime
Flour Tortillas
Scallions
Tex-Mex Paste
Southwest Spice Blend
Mexican Cheese Blend
Salt
Cooking Oil
Black Pepper
How to make it
1
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.
2
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.
3
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 plate.
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 the Southwest Spice Blend 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.
4
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.
5
In a medium bowl or liquid measuring cup, combine tomato paste, remaining Tex-Mex paste, remaining 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.
6
Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.
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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.
2
Step 2
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.
3
Step 3
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 plate.
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 the Southwest Spice Blend 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.
4
Step 4
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.
5
Step 5
In a medium bowl or liquid measuring cup, combine tomato paste, remaining Tex-Mex paste, remaining 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.
6
Step 6
Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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