Chipotle Beef, Charred Corn and Pepper Bowl
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Chipotle Beef, Charred Corn and Pepper Bowl

Chipotle Beef, Charred Corn and Pepper Bowl

with Zesty Couscous and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Chipotle Beef, Charred Corn and Pepper Bowl in just 20-25 minutes for a delicious and speedy meal.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Garlic Clove

160 grams


120 grams


(Contains Cereals containing gluten May contain Soya)

20 grams

Chicken Stock Paste

240 grams

Beef Mince

1 carton(s)

Tomato Passata

25 grams

Sun-Dried Tomato Paste

20 grams

Chipotle Paste

1 unit(s)


30 grams

Mature Cheddar Cheese

(Contains Milk)

Not included in your delivery

240 milliliter(s)

Boiled Water for the Couscous

½ tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3067 kJ
Energy (kcal)733 kcal
Fat30.9 g
of which saturates12.7 g
Carbohydrate71.1 g
of which sugars16.7 g
Protein44 g
Salt3.77 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Bowl
Cling Film
Large Frying Pan


Get Prepped

Boil a full kettle for the couscous.

While it comes to the boil, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve.

Make the Couscous

Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in half of the chicken stock paste, then cover tightly with cling film.

Leave to the side for 10 mins or until ready to serve.

Char the Corn

Meanwhile, heat a large frying pan on high heat (no oil).

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 pick up some nice colour.

Once charred, transfer to a medium bowl and cover to keep warm.


Time to Fry

Return the (now empty) pan to high heat (no oil).

Once hot, add the beef mince and pepper chunks. Season with salt and pepper.

Stir-fry until the mince has browned and the pepper has softened, 6-7 mins. Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, zest and cut the lime into wedges. Grate the cheese.

Add the Flavour

Add the garlic to the mince and cook for 30 secs.

Stir in the passata, sun-dried tomato paste, chipotle paste (add less if you'd prefer things milder), remaining chicken stock paste and the water and sugar for the sauce (see pantry for both amounts). Mix well to combine.

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Once the sauce has thickened, add a good squeeze of lime juice from a lime wedge. Remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.



Fluff the couscous up with a fork, then stir through the lime zest and share between your bowls.

Spoon over the chipotle beef. Top with the charred corn and finish by sprinkling over the cheese. 

Serve any remaining lime wedges on the side for squeezing over.