with Veggies and Creamy Cilantro Sauce
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 • 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
Utensils
Tags
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
- 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.
920
kcal
Calories
43
g
Fat
14
g
Saturated Fat
91
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
44
g
Protein
110
mg
Cholesterol
1010
mg
Sodium
1
g
Trans Fat
1100
mg
Potassium
150
mg
Calcium
6
mg
Iron
with Veggies and Creamy Cilantro Sauce
with Veggies and Creamy Cilantro Sauce
with Veggies and Creamy Cilantro Sauce
with Veggies and Creamy Cilantro Sauce
with Veggies and Creamy Cilantro Sauce
with Veggies and Creamy Cilantro Sauce
with Veggies and Creamy Cilantro Sauce
with Veggies and Creamy Cilantro Sauce
with Veggies and Creamy Cilantro Sauce