Chipotle-Glazed Beef & Loaded Veggie Toss

Name: Chipotle-Glazed Beef & Loaded Veggie Toss with Corn Chip Crunch & Sour Cream
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 sachet Garlic & Herb Seasoning; 250 g Beef Strips; 1 Corn Chips; ½ Sour Cream; 1 packet Baby Spinach Leaves; 1 Red Onion; 1 sachet All-American Spice Blend; 1 packet Mild Chipotle Sauce; 1 packet Roast Veggie Mix; 1 drizzle olive oil; 20 g butter; 1 tsp honey

with Corn Chip Crunch & Sour Cream

Recipe Development TeamUpdated on August 27, 2026

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Calories

:

750 kcal

Protein

:

41.1g protein

Total

:

25 minutes

Difficulty

:

Easy

Allergens:

Milk
Sulphites
Gluten
Wheat
May contain traces of allergens
Fish
Eggs
Soy
Milk
Sesame

Jazz up juicy beef strips bites by coating them in a lip-smacking chipotle sauce, along with our tried and true All-American spice blend. Serve over a bed of hearty roasted veggies and add the finishing touches with a moreish corn chip crumble for crunch, plus a dollop of sour cream for some tang.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

250 g

Beef Strips

1

Corn Chips

½

Sour Cream

(Contains: Milk May be present: Gluten, Wheat)

1 packet

Baby Spinach Leaves

1

Red Onion

1 sachet

All-American Spice Blend

1 packet

Mild Chipotle Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame)

1 packet

Roast Veggie Mix

(Contains: Sulphites)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1 tsp

honey

Nutrition

Energy (kJ)3140 kJ

Calories750 kcal

Fat53.4 g

of which saturates19.7 g

Carbohydrate80.6 g

of which sugars24.3 g

Dietary Fibre18.4 g

Protein41.1 g

Cholesterol49.2 mg

Sodium1300 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced.
• Cut onion into thick wedges.

Little cooks: Don your goggles and have a go at peeling off the onion’s outer layer!

2

• Place roast veggie mix and onion on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.

Little cooks: Help toss the veggies in the seasoning.

3

• While the veggies are roasting, cut beef strips into 2cm chunks.
• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• When oil is hot, cook beef, tossing occasionally, until browned and cooked through (when no longer pink inside), 1-2 minutes.
• Add All-American spice blend and the butter and cook, tossing until fragrant, 1 minute.
• Remove pan from heat, then add mild chipotle sauce and the honey. Toss beef to coat.

4

• When the veggies are done, add baby spinach leaves to the tray and toss to combine.
• Crush corn chips in their bag until roughly broken into pieces.
• Divide roast veggie toss between bowls. Top with chipotle-glazed beef and crushed corn chips.
• Dollop with sour cream (see ingredients) to serve. Enjoy!

Little cooks: Join the fun and help crush the corn chips!