Chipotle Beef Burrito Bowl

Name: Chipotle Beef Burrito Bowl Serves 2 | with Charred Corn, Avocado and Cheddar Cheese
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 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; 1 unit(s) Steamed Basmati Rice; 1 tbsp Honey; 100 milliliter(s) Water; 2 tbsp Mayonnaise

Serves 2 | with Charred Corn, Avocado and Cheddar Cheese

Recipe Development TeamPublished on March 05, 2024

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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.

Allergens:

Milk

The quantities provided above are averages only.

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.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

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 unit(s)

Steamed Basmati Rice

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water

2 tbsp

Mayonnaise

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

Dietary Fibre7.8 g

Protein43.6 g

Salt2.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Large Frying Pan

•Garlic Press

Cooking Instructions and Tips

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.

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.

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.

Enjoy!