with Tortilla Crumble and Sour Cream
Say hello to this satisfying meal — hearty and full of flavour, it's a fiesta for the taste buds! Lean ground beef is cooked with zesty Mexican seasoning before being finished in a skillet with orzo, sweet peppers and cheesy tortilla crumble topper.
Allergens
Utensils
Tags
Ground Beef
250 g
Orzo
170 g
Sweet Bell Pepper
1 unit(s)
Green Onion
1 unit(s)
Cheddar Cheese, shredded
0.5 cup
Sour Cream
1 unit(s)
Tortilla Chips
85 g
Tomato Sauce Base
2 tbsp
Beef Broth Concentrate
2 unit(s)
Mexican Seasoning
1 tbsp
Garlic Salt
1 tsp
Baby Spinach
28 g
Salt
0.125 tsp
Butter
1 tbsp
Pepper
0.063 tsp
Oil
1 tbsp
- Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return orzo to the same pot, off heat.
- Add half the garlic salt and 1 tbsp (2 tbsp) butter. Stir until melted, 1-2 min. Cover and set aside.
- Meanwhile core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Roughly chop spinach.
- Cut open one end of tortilla chip package. Using a rolling pin or pot, crush chips in packaging until approx. 1/2 inch in size.
- Add crumbled chips and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet.
- Season with 1 tsp (2 tsp) Mexican Seasoning. Toss to coat.
- Bake in the middle of the oven, stirring halfway through, until toasted and fragrant, 2-3 min.
- Heat a large oven-proof pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and peppers.
- Cook, breaking up beef into smaller pieces, until no pink remains, 5-6 min.**
- Carefully drain and discard excess fat.
- Add broth concentrates, tomato sauce base, remaining garlic salt, remaining Mexican Seasoning and 1/4 cup (1/2 cup) reserved pasta water. Stir to combine.
- Add orzo and spinach to the pan with meat.
- Season with salt and pepper, then stir to combine. (NOTE: If you don't have an oven-proof pan, carefully transfer mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl]).
- Sprinkle tortilla crumble over top.
- Sprinkle cheese over top.
- Bake in the middle of the oven until cheese is melted, 3-5 min.
- Divide baked orzo between bowls.
- Dollop sour cream over top.
- Sprinkle green onions over top.
1110
kcal
Calories
56
g
Fat
21
g
Saturated Fat
106
g
Carbohydrate
10
g
Sugar
9
g
Dietary Fiber
47
g
Protein
125
mg
Cholesterol
1770
mg
Sodium
1.5
g
Trans Fat
1050
mg
Potassium
350
mg
Calcium
7
mg
Iron
with Tortilla Crumble and Sour Cream
with Tortilla Crumble and Sour Cream
with Tortilla Crumble and Sour Cream
with Tortilla Crumble and Sour Cream
with Tortilla Crumble and Sour Cream
with Tortilla Crumble and Sour Cream
with Tortilla Crumble and Sour Cream
