with Pico De Gallo, Corn and Avocado Lime Crema
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Gnocchi (wheat) (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) • Ground beef • Sweet bell pepper • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Yellow onion • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Thaw-friendly corn (corn, modified vinegar) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
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Ground Beef
250 g
Gnocchi
350 g
Tomato Sauce Base
4 tbsp
Mexican Seasoning
16 g
Yellow Onion
1 unit(s)
Cheddar Cheese, shredded
1 cup
Sweet Bell Pepper
1 unit(s)
Sour Cream
86 mL
Green Onion
2 unit(s)
Corn Kernels
113 g
Tomato
1 unit(s)
Lime
1 unit(s)
Guacamole
3 tbsp
Salt
0.33 tsp
Pepper
0.13 tsp
Butter
1 tbsp
- Before starting, preheat the broiler to high.
Wash and dry all produce. - Peel, then onion into 1/4-inch pieces. Reserve 2 tbsp (4 tbsp) in a medium bowl.
- Core, then cut pepper into 1/4-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Thinly slice green onions.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- In a large oven-proof pan, heat 1 tbsp (2 tbsp) butter over medium, then add gnocchi and corn. Stir to combine. Carefully add 2 tbsp water (NOTE: Be careful; it may splatter.)
- Cover and cook for 3-4 min until gnocchi softens. When soft, uncover and cook for an additional 2-4 min, stirring occasionally, until golden-brown all over. Season with salt and pepper.
- Transfer gnocchi to a plate. Set aside.
- Heat the same pan (from step 2) over medium-high. When hot add beef, peppers and onions. Cook for 4-6 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add Mexican Seasoning and tomato sauce base. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Add 1/2 cup (1 cup) warm water. Cook for 3-4 min, stirring often, until slightly reduced.
- To the pan with beef sauce, add gnocchi and half the cheese, then stir to coat. Sprinkle remaining cheese over top. Broil in the middle of the oven for 1-3 min, until bubbling and cheese is melted. (TIP: Keep an eye on it so it doesn't burn!) (NOTE: If you don't have an oven-proof pan, carefully transfer gnocchi mixture to an 8x8-inch [9x13-inch] baking dish for 4 servings.)
- To the medium bowl with onions, add half the green onions, tomatoes, 1/4 tsp (1/2 ts) sugar, lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- To another medium bowl, add sour cream, guacamole and lime zest. Season with salt and pepper, then stir to combine.
- Divide gnocchi between plates.
- Dollop sour cream on top and sprinkle remaining green onions over top.
- Squeeze a lime wedge over top.
1160
kcal
Calories
59
g
Fat
27
g
Saturated Fat
110
g
Carbohydrate
17
g
Sugar
13
g
Dietary Fiber
54
g
Protein
165
mg
Cholesterol
2220
mg
Sodium
2
g
Trans Fat
1800
mg
Potassium
500
mg
Calcium
5
mg
Iron
