Beef and Corn Chimichanga
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Beef and Corn Chimichanga

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.

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

2 unit(s)

Flour Tortillas

56 g

Corn Kernels

2 unit(s)

Garlic, cloves

56 g

Spring Mix

½ cup

Cheddar Cheese, shredded

1 unit(s)

Tomato

2 unit(s)

Green Onion

2 tbsp

Tomato Sauce

1 unit(s)

Lime

Not included in your delivery

¼ tbsp

Oil*

0.13 tsp

Salt and Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories70 kcal
Fat3 g
Saturated Fat0.5 g
Carbohydrate9 g
Sugar3 g
Dietary Fiber2 g
Protein2 g
Cholesterol0 mg
Sodium330 mg
Trans Fat0 g
Potassium250 mg
Calcium50 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Bowl
Whisk

Instructions

PREP
1

Thinly slice the green onions. Cut tomatoes into 1/4-inch pieces. Juice the lime. Peel, then mince or grate the garlic.

MAKE FILLING
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.

ASSEMBLE AND BAKE
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.

BAKE CHIMICHANGAS
4

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

MAKE SALAD
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.

FINISH AND SERVE
6

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