Chipotle Beef Burrito Bowl
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Chipotle Beef Burrito Bowl

Chipotle Beef Burrito Bowl

Serves 2 | with Charred Corn, Avocado and Cheddar Cheese

With microwave rice, charred corn and chipotle beef, this lunchtime meal is perfect for when you're after something delicious and filling that's also quick to whip up.


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 Time20 minutes
Cooking time15 minutes


serving amount

240 grams

British Beef Mince

160 grams


1 unit(s)

Garlic Clove

20 grams

Chipotle Paste

60 grams

Tomato Puree

10 grams

Beef Stock Paste

1 unit(s)


60 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)

Steamed Basmati Rice

Not included in your delivery

1 tbsp


100 milliliter(s)


2 tbsp



Nutritional information

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.


Large Frying Pan
Garlic Press


Into the Pan

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.

Prep the Toppings

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

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 pack 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.