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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!

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Family
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr ground beef
  • 1 tbsp mexican seasoning
  • 2 flour tortillas
  • 56 gr corn kernels
  • 6 gr garlic
  • 56 gr spring mix
  • 0.5 cups cheddar cheese, shredded
  • 80 gr tomato
  • 2 green onions
  • 2 tbsp tomato sauce
  • 1 lime
  • 0.25 tsp sugar*
  • 0.25 tbsp oil*
  • 0.125 tsp salt and pepper*
  • 500 gr ground beef
  • 2 tbsp mexican seasoning
  • 4 flour tortillas
  • 113 gr corn kernels
  • 12 gr garlic
  • 113 gr spring mix
  • 1 cup cheddar cheese, shredded
  • 160 gr tomato
  • 2 green onions
  • 4 tbsp tomato sauce
  • 1 lime
  • 0.5 tsp sugar*
  • 0.5 tbsp oil*
  • 0.25 tsp salt and pepper*

Instructions

  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.