This meal is a family favorite. A delicious combination of veggies and flavorful ground beef wrapped up cozy in a tortilla then baked to perfection, topped with crisp lettuce, home made pico and our irresistible zesty taco sauce. 

Baked Beef & Veggie Chimichangas with Zesty Taco Sauce

MEAL KIT CONTENTS: 

12 oz beef mince

2 x 10 inch tortillas 

4 oz bell pepper 

4 oz onion 

4 oz whole kernel corn 

2 oz Mexican Spice Blend

4 oz refried beans

10 oz Mexican cheese

4 oz lettuce 

8 oz Zest Taco Sauce

1 roma tomato 

2 oz lime juice/garlic/onion mix 

Cilantro 

 

 

INGREDIENTS NOT SUPPLIED: 

Olive oil

Butter, melted

Salt & pepper

 

 

KITCHEN ITEMS NEED: 

Baking sheet

Large skillet

Cutting board and knife

Small bowl

2 tablespoons of melted butter

 

Baked Beef & Veggie Chimichangas with Zesty Taco Sauce

Regular price
$30.00
Sale price
$30.00

NUTRITIONAL INFORMATION (per serving)

Calories...................521

Carbohydrates........32g

Fat..........................20g

Protein....................16g 

Sodium....................779mg

*Approximate Values Based On My Fitness Pal

PREPPING & COOKING INSTRUCTIONS

Preheat the oven to 350 degrees

Core and roughly dice pepper

Peel & roughly dice onion

 

Cooking Instructions

Step 1: Cook beef filling 

Brown the ground beef with the taco spice blend in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Remove from heat, and set aside.

 Step 2: Assemble & bake the chimichanga

Spread a layer of refried beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with shredded cheese leaving half in reserve for serving. Roll up the tortillas and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter. Bake for 30 to 35 minutes until golden brown.

Step 3: Prepare toppings and make pico

While chimichanga bakes, Shred lettuce by cutting into long, thin pieces. Roughly chop cilantro leaves. Dice tomato and place in a bowl. Add the cilantro & lime juice/garlic/onion mixture and mix well. Season with salt and pepper and set aside.

Step 4: To serve

Carefully remove the chimichanga from the oven and put on plates. Top with taco sauce, remaining cheese, pico, and lettuce.