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.
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.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Garlic Clove
160 grams
Sweetcorn
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
20 grams
Chicken Stock Paste
240 grams
British Beef Mince
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
20 grams
Chipotle Paste
1 unit(s)
Lime
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
Utensils
Instructions
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.
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.
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.
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 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.
Enjoy!
