HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef And Corn Chimichanga
Beef and Corn Chimichanga

Beef and Corn Chimichanga

with Queso and Chopped Salad

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Family favourite flavours in a loaded, cheesy chimichanga! Top each bite with creamy queso and a refreshing chopped salad. Simple, convenient, and delicious!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

1 tbsp

Mexican Seasoning

2 unit

Flour Tortillas, 6-inch


56 g

Corn Kernels

6 g


56 g

Spring Mix

½ cup

Cheddar Cheese, shredded


80 g

Roma Tomato

2 unit

Green Onions

2 tbsp

Tomato Sauce

1 unit


Not included in your delivery

¼ tsp


¼ tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate55 g
Sugar4 g
Dietary Fiber3 g
Protein40 g
Cholesterol110 mg
Sodium1320 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Non-Stick Pan
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Bowl
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 450°F. Wash and dry all produce. Thinly slice the green onions. Cut tomatoes into 1/4-inch pieces. Juice the lime. Peel, then mince or grate the garlic.


Heat a large non-stick pan over medium-high heat. When hot add 1/2 tbsp oil (dbl for 4 ppl), then the beef. Cook, breaking up beef into smaller pieces, until no pink remains, 3-4 min.** Season with salt and pepper. Add the Mexican seasoning, tomato sauce and garlic. Cook until fragrant, 1 min. Add the half the tomatoes, corn and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until slightly thickened, 2-3 min. Remove from heat.


Line a baking sheet with parchment paper. Place the tortillas on a clean surface. Equally divide the beef mixture in the centre of each tortilla. Working with one tortilla at a time, fold the sides in, then roll up to close. Place, seam side down, on the prepared baking sheet. Repeat with the remaining tortillas.


Sprinkle 1/4 cup cheese over each chimichanga. Bake, in the middle of the oven, until cheese has completely melted, 4-5 min.


While the chimichangas bake, whisk 1 tbsp lime juice, 2 tbsp oil and 1/2 tsp sugar (dbl all for 4ppl) in a large bowl. Add the spring mix, remaining tomatoes and half the green onions. Stir to coat with the dressing. Season with salt and pepper.


Divide the beef chimichangas between plates. Top with the remaining green onions. Serve the salad on the side.