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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!

Tags:Family
Allergens:Wheat/BléMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

1 tbsp

Mexican Seasoning

2 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

56 g

Corn Kernels

6 g

Garlic

56 g

Spring Mix

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

80 g

Roma Tomato

2 unit

Green Onions

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
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
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Non-Stick Pan
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Bowl
Whisk
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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

5

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.

6

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