Chipotle Beef Meal Kit

  • Chipotle Beef
  • Chipotle Beef
  • Chipotle Beef
  • Chipotle Beef
  • Chipotle Beef

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  • Description
  • Nutrition Facts
  • Pan-seared beef strips simmered in a Mexican red sauce made with smoked chipotle chilies, roasted poblanos, and tomatoes. Served with Spanish rice and fresh green beans.

    Cook time

    15 minutes

    Master Chef

    Jaime Alderete


    2 servings

    Net weight

    31.8 oz (1.99 LBS) 0.90 kg

  • Marinated Beef Strips
  • Chipotle Sauce
  • Microwavable Spanish Rice
  • Cut, Washed Green Beans
  • Olive Oil

5 Simple Ingredients

15 Minutes From Kit To Your Table


  • 1
    Cook Veggies

    Preheat oven to 170°F. Next, heat large skillet over MEDIUM-HIGH and pour ½ of olive oil into skillet. Add vegetables and sauté for 2-3 minutes, stirring occasionally.

  • 2
    Set Veggies Aside

    Add ⅓ cup of water to skillet, cover with lid, and let vegetables steam for 3-4 minutes or until tender. Divide vegetables onto plates, season with salt and pepper to taste, and place plates in oven to keep warm. Discard remaining water from skillet before moving to Step 3.

  • 3
    Cook Meat

    Heat skillet over HIGH for 1-2 minutes and add remaining olive oil. Add beef to skillet and allow beef to sear undisturbed for 2-3 minutes until one side is brown. Next, stir beef and continue cooking for additional 2-3 minutes, stirring occasionally.

  • 4
    Heat Rice

    While beef is cooking, poke one small hole in center of rice pouch and microwave on HIGH for 2-3 minutes. CAUTION: Pouch will be hot.

  • 5
    Sauce It Up

    Once beef is cooked thoroughly, reduce heat to LOW, and pour sauce into skillet. Bring sauce to low simmer for approximately 1 minute and stir beef to coat it with sauce.

  • 6
    Finish Plating and Serve

    Carefully remove plates from oven and portion rice onto plates with vegetables. Then portion beef onto plates and cover with remaining sauce from skillet. CAUTION: Plates will be hot. Handle with oven mitt.

To Cook You Need

  • Large Skillet with Lid
  • Tongs
  • Scissors
  • Oven Mitt

Created By

Jaime Alderete

Executive Chef

At the age of 18 Chef Jaime began his restaurant career by working as a busser at a local restaurant. Through hard work and perseverance he worked his way up and his culinary talents and impeccable palate were quickly realized, when he started working in the pantry preparing salads. With great guidance and training from top chefs between San Francisco and Sacramento he was soon able to run his own kitchen and eventually open his own restaurant and in July of 1999 he was able to make his lifelong dream a reality with his wife Edwarda by his side when they opened Verona’s Cucina Italiana in Modesto, California. “To me there is no greater personal satisfaction than watching a patron enjoy something that I have created from scratch,” states Chef Jaime. All of Chef Jaime’s recipes are made with great care and attention to detail that stem from his personal passion for creating innovative and unique dishes.

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