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
Green Onion
2 unit
Salt
0.5 tsp
Salt and Pepper
0.25 tsp
Oil
0.5 tbsp
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onions.
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 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 green onions and remaining cheese over top.
3849
kJ
Energy (kJ)
920
kcal
Calories
41
g
Fat
19
g
Saturated Fat
88
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
52
g
Protein
130
mg
Cholesterol
1950
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
