with Sweet Peppers, Green Onions and Sour Cream
Ingredients: Ground beef • Cavatappi (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Roma tomatoes • 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) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Garlic • Green onion.
Allergens
Tags
Cavatappi
170 g
Ground Beef
250 g
Tex-Mex Paste
1 tbsp
Enchilada Spice Blend
8 g
Sweet Bell Pepper
1 unit(s)
Tomato Sauce Base
4 tbsp
Tomato
1 unit(s)
Cheddar Cheese, shredded
0.5 cup
Green Onion
2 unit(s)
Sour Cream
86 mL
Garlic, cloves
2 unit(s)
Hot Sauce
1 tbsp
Oil
0.5 tbsp
Salt
0.25 tsp
Pepper
0.13 tsp
- Before starting, bring a large pot of salted water to a boil.
- Wash and dry all produce.
- To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 3/4 cup (1 1/2 cups) pasta water. Strain cavatappi, then return to the pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring often, until tender.
- Season with salt and pepper, then transfer to a plate.
- Reduce heat of the same pan to medium.
- Add beef and Enchilada Spice Blend. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat, then season with salt and pepper.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Thinly slice green onion.
- To the same pan, add garlic, Tex-Mex paste and tomato sauce base. Cook for 2-3 min, stirring often, until fragrant.
- Add 1/2 cup (1 cup) reserved pasta water. Cook for 2-3 min, stirring occasionally, until slightly thickened. Season with salt and pepper. (TIP: Add a splash more reserved pasta water for a looser sauce.)
- To the pot with strained cavatappi, add beef mixture, peppers and cheese. Stir to combine.
- Divide pasta between bowls.
- Dollop with sour cream.
- Sprinkle tomatoes and green onions over top.
- Drizzle with hot sauce, if you like.
890
kcal
Calories
43
g
Fat
19
g
Saturated Fat
81
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
47
g
Protein
135
mg
Cholesterol
1440
mg
Sodium
1
g
Trans Fat
1100
mg
Potassium
300
mg
Calcium
6
mg
Iron
with Sweet Peppers, Green Onions and Sour Cream
with Sweet Peppers, Green Onions and Sour Cream
with Sweet Peppers, Green Onions and Sour Cream
with Sweet Peppers, Green Onions and Sour Cream