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Chipotle Beef and Charred Corn Burrito Bowl

Chipotle Beef and Charred Corn Burrito Bowl

Serves 2 | with Quick Rice, Avocado and Cheddar Cheese
4.5(7)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Calories
: 
938 kcal
Protein
: 
43.6g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

British Beef Mince

160 grams

Sweetcorn

1 unit(s)

Garlic Clove

20 grams

Chipotle Paste

60 grams

Tomato Puree

10 grams

Beef Stock Paste

1 unit(s)

Avocado

60 grams

Mature Cheddar Cheese

(Contains: Milk)

1 pouch(es)

Steamed Basmati Rice

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water

2 tbsp

Mayonnaise

Energy (kJ)3923 kJ
Energy (kcal)938 kcal
Fat58.9 g
of which saturates19.8 g
Carbohydrate23.3 g
of which sugars16.2 g
Protein43.6 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Large Frying Pan
•Garlic Press

Instructions

PDF
Into the Pan
1

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

c) While the beef cooks, drain the sweetcorn in a sieve. Heat a drizzle of oil in a separate large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to be lightly charred.

Hey Chipotle
2

a) While the beef and corn fry, peel and grate the garlic (or use a garlic press). 

b) Once the beef has browned, add the garlic, chipotle paste (use less if you'd prefer things milder) and tomato puree. Stir-fry for 1 min until fragrant.

c) Stir through the beef stock paste, honey and water for the sauce (see pantry for both amounts). Simmer until the sauce has thickened, 2-3 mins.

Assemble and Serve
3

a) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 0.5cm thick slices.

b) Grate the cheese.

c) Cook the steamed basmati rice according to packet instructions, then divide between 2 serving bowls.

d) Top the rice with the chipotle beef, charred corn, avocado and cheese in separate sections. Drizzle over the mayo (see pantry for amount) to finish.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Some found the beef flavour unusual; consider using less chipotle paste for a milder taste.
  • Ease of prep: Quick to prepare, making it ideal for a filling lunchtime meal.
  • Suggestions: Ensure the avocado is ripe before serving for the best texture and flavour.
AI-generated from customer reviews
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