Crispy Oven Beef Chimichangas with Tomato Salsa and Sour Cream

Preheat oven to 210°C. Peel and dice onion. Dice tomato. Remove and discard husks and silks of sweet corn, and cut in half. Dice capsicum, removing seeds. Cut lime into wedges. Pick coriander leaves and dice, discarding stems. Dice jalapeno.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a deepsided pan on medium high heat with a drizzle of oil. Add capsicum and 3/4 of the onion (reserving the rest for salsa), cook for about 3 minutes. Stir in taco seasoning, cook for 1 minute. Add beef, cook for 5 minutes until brown and cooked through, breaking the mince up with the spoon or spatula. Turn heat off and set aside.

Wrap sweet corn in foil, topped with butter and season with salt and pepper. Cook in the oven for 15-20 minutes (alternatively you can BBQ the corn). For salsa, mix together tomato, remaining onion (to taste), coriander, jalapeno (see note) and lime juice from 1-2 wedges of lime.

Tip! Jalapenos are spicy so use a little at a time, to make the dish kid friendly leave out the jalapeno completely.

Stir cheese into the beef filling. Divide beef filling between tortillas, placing filling into the centre of the tortilla. Fold opposite sides over the filling and roll up like a burrito. Repeat with the rest of the tortillas.

Tip! Heating the tortillas in the microwave for 15 seconds before filling, makes them easier to fold.

Place chimichangas on a lined baking tray. Spray or brush with oil and bake in the oven for 10-15 minutes, until brown and crispy.

Tip! Alternatively, you could place chimichangas in a panini press for 5 minutes.

Divide chimichangas and corn between plates. Top chimichangas with sour cream and salsa, serving any remaining lime wedges on the side. Enjoy!

Preheat oven to 210°C. Peel and dice onion. Dice tomato. Remove and discard husks and silks of sweet corn, and cut in half. Dice capsicum, removing seeds. Cut lime into wedges. Pick coriander leaves and dice, discarding stems. Dice jalapeno.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a deepsided pan on medium high heat with a drizzle of oil. Add capsicum and 3/4 of the onion (reserving the rest for salsa), cook for about 3 minutes. Stir in taco seasoning, cook for 1 minute. Add beef, cook for 5 minutes until brown and cooked through, breaking the mince up with the spoon or spatula. Turn heat off and set aside.

Wrap sweet corn in foil, topped with butter and season with salt and pepper. Cook in the oven for 15-20 minutes (alternatively you can BBQ the corn). For salsa, mix together tomato, remaining onion (to taste), coriander, jalapeno (see note) and lime juice from 1-2 wedges of lime.

Tip! Jalapenos are spicy so use a little at a time, to make the dish kid friendly leave out the jalapeno completely.

Stir cheese into the beef filling. Divide beef filling between tortillas, placing filling into the centre of the tortilla. Fold opposite sides over the filling and roll up like a burrito. Repeat with the rest of the tortillas.

Tip! Heating the tortillas in the microwave for 15 seconds before filling, makes them easier to fold.

Place chimichangas on a lined baking tray. Spray or brush with oil and bake in the oven for 10-15 minutes, until brown and crispy.

Tip! Alternatively, you could place chimichangas in a panini press for 5 minutes.

Divide chimichangas and corn between plates. Top chimichangas with sour cream and salsa, serving any remaining lime wedges on the side. Enjoy!