EASY (15 - 20 minutes)
BYO Ingredients & Utensils
2 tbs olive oil
2 tbs mayonnaise
oven tray
medium frypan
Instructions
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. Brown beef mince
Heat a drizzle of olive oil in a medium frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned.
3. Add corn
Add the corn, Tex-Mex seasoning and half the tomato paste* to the mince. Cook, stirring, for 2 mins or until warmed through. Remove the pan from the heat. Taste, then season with salt and pepper.
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. 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. 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!