Meal Kit
Spicy Tortilla Crunch Beef Burrito
with chipotle rice and poblanos
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Ground Beef
- 5.47 oz. Long Grain White Rice
- 2 Large Flour Tortillas
- 4 oz. Fire Roasted Salsa Verde
- 1 Poblano Pepper
- 1 oz. Chipotle Crema
- 1 oz. Shredded Quesadilla Cheese
- ½ oz. Tortilla Strips
- 2 tsp. Chile and Cumin Rub
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories970
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Carbohydrates105g
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Net Carbs100g
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Fat45g
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Protein42g
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Sodium1970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and 1/4 tsp. salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in chipotle crema until combined. Cover and set aside to keep warm.While rice cooks, continue recipe. -
2 Cook the Poblanos
Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add poblanos (to taste) to hot pan. Stir occasionally until slightly browned, 3-4 minutes. -
3 Add the Ground Beef
Add ground beef and 1/4 tsp. salt to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Drain any excess liquid from pan. Pan will be hot! Use caution.Stir in 1/4 tsp. salt, chile and cumin rub, and salsa (to taste) until combined, 2-3 minutes.Remove from burner. -
4 Assemble the Burritos
Place tortillas on a clean, flat work surface. Evenly divide rice and beef mixture (to taste) between tortillas, placing in center. Wipe pan clean and reserve.
Evenly top with cheese and tortilla strips. You may have leftover rice. If so, serve on the side.Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. -
5 Toast Burritos and Finish Dish
Return pan used to cook beef mixture to medium heat and add 2 tsp. olive oil.
Add burritos, seam-side down, to hot pan. Toast until slightly browned, 1-2 minutes per side.Remove from burner.Plate dish as pictured on front of card. Halve burrito, if desired. Bon appétit!
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