with Monterey Jack and Baby Spinach
This one-and-done dinner in a hurry packs beef, veggies and noodles into one easy bowl. What's even better? It's a meal that everyone is sure to devour!
Allergens
Utensils
Tags
Ground Beef
250 g
Onion, chopped
56 g
Marinara Sauce
0.5 cup
Sweet Bell Pepper
160 g
Southwest Spice Blend
2 tbsp
Monterey Jack Cheese, shredded
1 cup
Cavatappi
170 g
Baby Spinach
56 g
Beef Broth Concentrate
1 unit
Oil
0.5 tbsp
Salt
0.625 tsp
Pepper
0.125 tsp
Garlic Puree
1 tbsp
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate. Set aside.
Heat the same pot over medium-high. When hot, add beef and onions. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Southwest Spice Blend and garlic puree. Cook, stirring often, until fragrant, 1 min.
Add marinara sauce, broth concentrate, 2 1/2 cups water and 1/2 tsp salt (dbl both for 4 ppl). Stir to combine, then bring to boil. Once boiling, stir in cavatappi and reduce heat to medium. Simmer uncovered, stirring often to prevent sticking, until cavatappi is tender, 12-14 min.
Add peppers, spinach and half the cheese. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper. Divide Southwest beef and cavatappi between bowls. Sprinkle remaining cheese over top.
920
kcal
Calories
41
g
Fat
19
g
Saturated Fat
85
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
53
g
Protein
130
mg
Cholesterol
1830
mg
Sodium
with Monterey Jack and Baby Spinach
with Monterey Jack and Baby Spinach
with Monterey Jack and Baby Spinach
with Monterey Jack and Baby Spinach
with Monterey Jack and Baby Spinach
with Monterey Jack and Baby Spinach
with Monterey Jack and Baby Spinach
with Shallot Gravy and Apple Salad
