with Crushed Tortilla Chips and Monterey Jack
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground beef • Green pepper • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Monterey Jack cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Allergens
Tags
Ground Beef
250 g
Penne
170 g
Enchilada Spice Blend
16 g
Tomato Salsa
0.5 cup
Green Bell Pepper
1 unit(s)
Tortilla Chips
85 g
Sour Cream
43 mL
Green Onion
1 unit(s)
Monterey Jack Cheese, shredded
0.5 cup
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Pepper
0.125 tsp
Salt
0.25 tsp
Sugar
0.5 tsp
Oil
1 tbsp
- 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.
- Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return penne to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, core, then cut pepper into 1/2-inch pieces.
- When hot, add beef to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add peppers, then sprinkle with Enchilada Spice Blend. Season with salt and pepper. Cook for 1 min, stirring often, until fragrant.
- Add crushed tomatoes, salsa and 1/2 tsp (1 tsp) sugar to the pan with beef and peppers. Season with salt and pepper, then stir to combine.
- Bring to a simmer over high. Once simmering, reduce heat to medium.
- Cook for 4-5 min, stirring occasionally, until peppers are tender-crisp.
- Meanwhile, thinly slice green onion.
- Open one side of the package of tortilla chips. Gently crush tortilla chips in their package until broken into smaller pieces.
- Add half the cheese, beef, sauce and reserved pasta water to the pot with penne. Stir to combine.
- Transfer penne mixture to an 8x8-inch (9x13-inch) baking dish.
- Sprinkle with crushed tortilla chips and remaining cheese.
- Broil in the middle of the oven for 2-3 mi , until cheese melts. (TIP: Keep an eye on chips so they don't burn!)
- Divide penne between plates.
- Dollop with sour cream.
- Sprinkle green onions over top.
If you've opted to get beef, omit oil, then add beef to the dry pan. Cook beef in the same way the recipe instructs you to cook the turkey.** Remove and discard excess fat, if desired.
1150
kcal
Calories
52
g
Fat
18
g
Saturated Fat
127
g
Carbohydrate
22
g
Sugar
13
g
Dietary Fiber
50
g
Protein
115
mg
Cholesterol
1970
mg
Sodium
1.5
g
Trans Fat
1700
mg
Potassium
400
mg
Calcium
7.5
mg
Iron
