Speedy Bacon and Beef Chimichangas

Nutrition per serve

Ingredients

• 300g corn kernels
• 1pcs diced bacon
• 300g lean beef mince
• 10g Tex-Mex seasoning
• 50g tomato paste
• 6pcs flour tortillas
• 50g mixed salad leaves
• 30ml olive oil
• 30ml mayonnaise

Method

1. Step 1 — Drain corn
   Preheat the oven to 220C, fan-forced. Grease an oven tray with a generous drizzle of olive oil. Drain and rinse the corn.
2. Step 2 — Cook bacon and mince
   Heat a drizzle of olive oil in a medium frypan over medium-high heat. Cook the bacon, stirring, for 2 mins. Increase the heat to high, add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until the mince is browned and the bacon is crisp.
3. Step 3 — Add corn
   Add the corn, Tex-Mex seasoning and half the tomato paste* to the mince mixture. Cook, stirring, for 2 mins or until warmed through. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Assemble chimichangas
   Spread the tortillas with the mayonnaise and top with the salad leaves and mince mixture (see Make it faster). Roll the tortillas tightly to enclose the filling and put, seam-side down, on the greased tray.
5. Step 5 — Bake and serve up
   Generously brush the chimichangas with olive oil, then bake for 12 mins or until golden brown. Divide among plates and enjoy!
6. Step 6 — Make it faster
   Skip the baking and serve these as tacos instead. Simply put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. Fill with the salad leaves and mince mixture, drizzle with mayonnaise and enjoy!

Allergens

Eier, Sulfit, Gluten, Wheat