with Peppers, Corn and Sour Cream
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground beef • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • 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) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • 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) • Garlic • Green onion.
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Ground Beef
250 g
Cavatappi
170 g
Sweet Bell Pepper
1 unit(s)
Garlic, cloves
2 unit(s)
Tex-Mex Paste
1 tbsp
Sour Cream
43 mL
Green Onion
2 unit(s)
Cream Cheese
2 unit(s)
Corn Kernels
113 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain cavatappi, then return to the pot, off heat.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Thinly slice green onions.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-4 min, stirring often, until tender. Season with salt and pepper.
- Transfer to a plate.
- To the same pan, add beef and corn. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add Tex-Mex paste and garlic, then cook for 2-3 min, stirring often, until fragrant. Season with salt and pepper.
- To the pan with beef mixture, add cream cheese, crushed tomatoes and reserved pasta water (from step 1). Cook for 3-5 min until cream cheese is melted and sauce thickens slightly.
- Add sauce and peppers to the pot with pasta, then stir to coat.
- Divide pasta between bowls.
- Dollop sour cream over top.
- Sprinkle green onions over top.
890
kcal
Calories
33
g
Fat
13
g
Saturated Fat
110
g
Carbohydrate
23
g
Sugar
10
g
Dietary Fiber
44
g
Protein
100
mg
Cholesterol
1030
mg
Sodium
1
g
Trans Fat
1750
mg
Potassium
175
mg
Calcium
6.5
mg
Iron
