with Monterey Jack and Baby Spinach
Ingredients: Ground beef • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Yellow onion • Spinach • Monterey Jack cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) • Tex mex paste (mustard) (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) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Garlic.
Allergens
Utensils
Tags
Ground Beef
250 g
Cavatappi
170 g
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Baby Spinach
56 g
Marinara Sauce
0.5 cup
Tex-Mex Paste
2 tbsp
Monterey Jack Cheese, shredded
0.5 cup
Beef Broth Concentrate
2 unit(s)
Garlic, cloves
2 unit(s)
Oil
0.5 tbsp
Salt
0.31 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Season with salt and pepper.
- Transfer peppers to a plate. Set aside.
- Reheat the same pot over medium-high.
- When hot, add beef to the dry pot. Break up beef into smaller pieces, then add onions.
- Cook for 4-5 min, stirring often, until no pink remains in beef.**
- Carefully drain and discard excess fat, if you like.
- To the pot, add Tex-Mex paste, garlic, marinara, broth concentrates, 2 1/2 cups (4 1/2 cups) water and 1/4 tsp (1/2 tsp) salt.
- Stir to combine. Bring to a boil over high.
- Once boiling, stir in cavatappi and reduce heat to medium.
- Simmer uncovered for 14-16 min, stirring often to prevent sticking to the pot, until cavatappi is tender. (TIP: If pasta sticks too much, add more water, 1/4 cup at a time. Scrape up any pieces stuck to the bottom of the pot.)
- Meanwhile, roughly chop spinach, if you like.
- Remove pot with cavatappi from heat, then add peppers, spinach and half the cheese.
- Season with pepper. Stir for 1 min, until spinach wilts.
- Divide Southwest beef and cavatappi between bowls.
- Sprinkle remaining cheese over top.
880
kcal
Calories
37
g
Fat
15
g
Saturated Fat
91
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
47
g
Protein
110
mg
Cholesterol
2010
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
300
mg
Calcium
7
mg
Iron
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
