with Peppers and Corn
Ingredients: Ground beef • Spaghetti (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • 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) • 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) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
Allergens
Utensils
Tags
Ground Beef
250 g
Spaghetti
170 g
Tex-Mex Paste
2 tbsp
Tomato Sauce Base
2 tbsp
Mexican Seasoning
8 g
Corn Kernels
113 g
Cream
56 mL
Sweet Bell Pepper
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Cilantro
7 g
Pepper
0.125 tsp
Oil
0.5 tbsp
Salt
0.125 tsp
- Before starting, to a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- Once water is boiling, add spaghetti and corn to the pot.
- Cook uncovered for 10-12 min, stirring occasionally, until tender.
- When tender, drain and return spaghetti and corn to the same pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and peppers.
- Cook for 3-4 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Season with salt and pepper.
- Add Mexican Seasoning, Tex-Mex paste, tomato sauce base and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring constantly, until combined.
- Remove the pan from heat.
- Add cream and cheese. Stir to combine for 1 min, until cheese melts.
- Season with salt and pepper.
- Pour sauce over spaghetti and corn, then toss to combine.
- Divide spaghetti between bowls.
- Tear or roughly chop cilantro, then sprinkle over top of spaghetti.
If you've opted to get beef, cook in the same way the recipe instructs you to cook the chorizo.** Remove and discard excess fat, you like.
900
kcal
Calories
42
g
Fat
18
g
Saturated Fat
90
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
42
g
Protein
130
mg
Cholesterol
1310
mg
Sodium
1.5
g
Trans Fat
1050
mg
Potassium
150
mg
Calcium
5.5
mg
Iron
with Chili Flakes, Lemon and Parmesan
with Cherry Tomatoes and Spinach
