with Peppers and Corn
This Southwest-inspired ground beef pasta dish is a packed with flavour and low on prep! It's sure to become a new favourite for busy weeknights. Ingredients: Ground beef • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Tex mex paste (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) (mustard) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Cilantro • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Utensils
Tags
Ground Beef
250 g
Spaghetti
170 g
Tex-Mex Paste
2 tbsp
Tomato Sauce Base
2 tbsp
Southwest Spice Blend
6 g
Corn Kernels
113 g
Cream
56 mL
Sweet Bell Pepper
1 unit
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 to a large pot (use same for 4 servings). Cover and bring to a boil over high heat.
- Wash and dry all produce.
- Once water is boiling, add spaghetti and corn.
- 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, heat a large non-stick pan over high heat.
- Core, then cut pepper into 1/2-inch pieces.
- 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.**
- Season with salt and pepper.
- Add Southwest Spice Blend, Tex-Mex paste, tomato sauce base and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring constantly, until mixture is well combined.
- Remove the pan from heat.
- Add cream and cheese. Stir to combine, until cheese melts, 1 min.
- Season with salt and pepper.
- Pour sauce over spaghetti and corn, then stir to combine.
- Divide pasta between bowls.
- Tear or roughly chop cilantro, then sprinkle over top of pasta.
If you've opted to get beef, cook in the same way the recipe instructs you to cook the chorizo.**
880
kcal
Calories
39
g
Fat
17
g
Saturated Fat
89
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
43
g
Protein
125
mg
Cholesterol
1140
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
175
mg
Calcium
6.5
mg
Iron
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