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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim and thinly slice green onions.
In a mixing bowl, combine sour cream and seasoning blend. Set aside.
Separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper.
If using flank steak, follow same instructions and season same amount. If using ground beef or ground turkey, season same amount.
Start the Steak
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips and green onions (reserve a pinch for garnish) to hot pan. Stir occasionally until no pink remains on steak, 4-6 minutes.
If using flank steak or ground beef, follow same instructions and stir occasionally until no pink remains, 4-6 minutes. If using ground turkey, follow same instructions and stir occasionally until no pink remains, 7-9 minutes.
Finish the Steak
Add corn to pan and stir occasionally until warmed through, 1-2 minutes.
Remove from burner and stir in enchilada sauce and a pinch of salt and pepper.
Warm Rice and Finish Dish
Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.
Fluff rice with a fork.
Plate dish as pictured on front of card, topping rice with steak mixture and garnishing with reserved green onions, queso fresco (crumbling with your hands if needed), tortilla strips, and sour cream mixture. Bon appétit!
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