SuperQuick Cheesy Beef Enchilada-Style Pasta

15-Min Meal

Very High Fibre

Quick

with Veggies and Creamy Cilantro Sauce

5 min

Difficulty: 1/3

Mexican

Ingredients: Ground beef • Fusilli pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Creamy dressing (egg, milk) (vegetable oil, water, frozen egg yolk, modified corn starch, sour cream solids (milk), salt, sugar, whey (milk), concentrated lime juice, whey protein concentrate (milk), natural flavour, yeast extract, xanthan gum, lactic acid, potassium sorbate, sodium benzoate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, 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) • All-purpose flour (wheat) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Cilantro.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Large Pot

Measuring Spoons

Small Bowl

Large Non-Stick Pan

Aluminum Foil

Colander

Cup

Tags

Very High Fibre

Quick

Pasta-noodles

Latin-american-faves

Dinner-in-15

Ingredients

Ground Beef

250 g

Fusilli

170 g

Sweet Bell Pepper

1 unit(s)

Corn Kernels

113 g

Cilantro

7 g

Cheddar Cheese, shredded

0.25 cup

Creamy Dressing

43 mL

Tomato Sauce Base

2 tbsp

Enchilada Spice Blend

8 g

Tex-Mex Paste

1 tbsp

All-Purpose Flour

1 tbsp

Oil

0.5 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the broiler to high. Bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce.
To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
Reserve 3/4 cup (1 1/2 cups) pasta water.
Strain fusilli, then return to the pot, off heat.
Meanwhile, core, then cut pepper into 1/4-inch pieces.
Finely chop cilantro.

On a foil-lined baking sheet, add peppers, corn and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
Broil in the middle of the oven for 6-8 min, stirring halfway through, until tender.

Meanwhile, heat a large non-stick pan over medium-high.
When hot, add beef to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
Reduce heat to medium, then add Enchilada Spice Blend, Tex-Mex paste and flour. Cook for 1 min, stirring often, until fragrant.
Add tomato sauce base and reserved pasta water. Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with pepper.

To the pot with fusilli, transfer beef mixture and veggies, then stir to combine.
Reheat the same pot over medium.
Meanwhile, in a small bowl, combine creamy dressing, cilantro and 1 tsp (2 tsp) water. Season with salt. (NOTE: This is your creamy cilantro sauce!)
When the pot is hot, sprinkle cheese over top. Cook covered for 1-2 min, until cheese melts.
Divide fusilli mixture between bowls.
Spoon creamy cilantro sauce over top.

Nutrition per serving

910

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

105

Cholesterol