with Black Beans, Corn and Sour Cream
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Gnocchi (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) (wheat) • 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 (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Thaw-friendly corn (corn, modified vinegar) • Sour cream (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) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
Allergens
Utensils
Tags
Ground Beef
250 g
Gnocchi
350 g
Tomato Sauce Base
8 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
Black Beans
1 unit(s)
Oil
1 tbsp
Salt
0.33 tsp
Pepper
0.13 tsp
- Before starting, preheat the broiler to high.
Wash and dry all produce. - Peel, then onion into 1/4-inch pieces.
- Core, then cut pepper into 1/4-inch pieces.
- Thinly slice green onions.
- 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. 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 and black beans with their liquid. Cook for 3-4 min, stirring often, until liquid is slightly reduced.
- To the pan with beef-tomato sauce mixture, 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 sauce is 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 baking dish [9x13-inch for 4 servings].)
- Divide gnocchi between plates.
- Dollop sour cream and sprinkle green onions over top.
1330
kcal
Calories
56
g
Fat
24
g
Saturated Fat
144
g
Carbohydrate
16
g
Sugar
21
g
Dietary Fiber
69
g
Protein
145
mg
Cholesterol
2500
mg
Sodium
1.5
g
Trans Fat
2250
mg
Potassium
600
mg
Calcium
7.5
mg
Iron
