Beef and Corn Chimichanga
with Queso and Chopped Salad
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.
Ingredients
250 g
Ground Beef
1 tbsp
Mexican Seasoning
2 unit
Flour Tortillas
(Contains Gluten)
56 g
Corn Kernels
6 g
Garlic
56 g
Spring Mix
½ cup
Cheddar Cheese, shredded
(Contains Milk)
80 g
Tomato
2 unit
Green Onion
2 tbsp
Tomato Sauce
1 unit
Lime
Not included in your delivery
¼ tsp
Sugar*
¼ tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
