with Corn and Cheddar
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Ground beef • Thaw-friendly corn (corn, modified vinegar) • Yellow onion • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Sweet potato • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • 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) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Green onion.
Allergens
Utensils
Tags
Ground Beef
250 g
Sweet Potato
3 unit(s)
Corn Kernels
113 g
Tomato Sauce Base
2 tbsp
Beef Stock Powder
7.5 g
Cream Sauce Spice Blend
10 g
Green Onion
1 unit(s)
Cheddar Cheese, shredded
0.5 cup
Black Beans
1 unit(s)
Tex-Mex Paste
1 tbsp
Yellow Onion
1 unit(s)
Butter
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Milk
2 tbsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Peel, then cut sweet potatoes into 1-inch pieces.
- To a large pot, add sweet potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- Meanwhile, using a strainer, drain and rinse beans.
- Thinly slice green onion, keeping white and green parts separate.
- Peel, then cut yellow onion into 1/2-inch pieces.
- Heat a large oven-proof pan over medium-high.
- When hot, add beef and yellow onions to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains and veggies are softened.** (TIP: If you don't have an oven-proof pan, use a large non-stick pan, then in step 5, transfer filling to an 8x8-inch [9x13-inch] baking dish.)
- Carefully drain and discard excess fat.
- To the pan, add Tex-Mex paste, Cream Sauce Spice Blend and tomato sauce base. Cook for 1 min, stirring often, until fragrant.
- Add 1/3 cup (2/3 cup) water, corn, beans, green onion whites and beef stock powder. Cook for 5-6 min, stirring occasionally, until sauce thickens slightly. Season with pepper.
- Meanwhile, mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into sweet potatoes until creamy. Season with salt and pepper.
- Top pie filling with mashed sweet potatoes, spreading evenly to cover.
- Sprinkle cheese over top.
- Broil in the middle of the oven for 3-5 min, until cheese is melted and golden.
- Let rest for 5 min before serving.
- Divide pie between plates.
- Sprinkle with remaining green onions.
1080
kcal
Calories
45
g
Fat
22
g
Saturated Fat
120
g
Carbohydrate
21
g
Sugar
22
g
Dietary Fiber
55
g
Protein
145
mg
Cholesterol
2340
mg
Sodium
1.5
g
Trans Fat
2050
mg
Potassium
400
mg
Calcium
6.5
mg
Iron
