Creamy Southwest Beef Penne

Name: Creamy Southwest Beef Penne with Cheesy Tortilla Crumble
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 250 g Ground Beef; 170 g Penne; 42.5 g Tortilla Chips; 1 unit(s) Sweet Bell Pepper; 56 g Baby Spinach; 2 unit(s) Green Onion; 56 mL Cream; 4 tbsp Tomato Sauce Base; ¼ cup Cheddar Cheese, shredded; 1 unit(s) Beef Broth Concentrate; 8 g Enchilada Spice Blend; 10 g Cream Sauce Spice Blend; tbsp Unsalted Butter*; tbsp Oil*; tsp Salt*; tsp Pepper*

with Cheesy Tortilla Crumble

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Chock full of tex mex staples like beef sauteed in spices and sharp cheddar, this pasta dish is ready to wow the entire family with the very first bite.

Allergens:

Hvede

•Milk

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

170 g

Penne

42.5 g

Tortilla Chips

1 unit(s)

Sweet Bell Pepper

56 g

Baby Spinach

2 unit(s)

Green Onion

56 mL

Cream

4 tbsp

Tomato Sauce Base

¼ cup

Cheddar Cheese, shredded

1 unit(s)

Beef Broth Concentrate

8 g

Enchilada Spice Blend

10 g

Cream Sauce Spice Blend

Not included in your delivery

tbsp

Unsalted Butter*

tbsp

Oil*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories910 kcal

Fat40 g

Saturated Fat18 g

Carbohydrate94 g

Sugar9 g

Dietary Fiber8 g

Protein44 g

Cholesterol125 mg

Sodium1090 mg

Trans Fat1 g

Potassium1150 mg

Calcium225 mg

Iron7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Large Pot

•Measuring Spoons

•Measuring Cups

•Non-Stick Pan

•Strainer

Cooking Steps

Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high heat.
Meanwhile, core, then cut pepper into 1/2-inch pieces.
To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with sant and pepper. Toss to coat.
Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender.

Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
While penne cooks, thinly slice green onions keeping white and green parts separate.
Open one side of the package of tortilla chips. Using a rolling pin or heavy-bottomed pot, crush tortilla chips in the package until broken into bite sized pieces.

In a large non-stick pan, heat 1 tbsp (2 tbsp) over medium-high.
When the pan is hot, add beef, enchilada spice blend and green onion whites. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.

Sprinkle Cream Sauce Spice Blend over top of beef. Stir to mix.
Add tomato sauce base, broth concenrate, cream and 1/2 cup (1 cup water) and cook for 2-3 min, stirring often, until sauce thickens slightly. Sat and pepper? pepper.
While sauce cooks, reserve 1/4 cup (1/2 cup) pasta water. Strain penne, then return to the pot, off heat.

Add beef mixture and peppers to pot with penne. Stir to mix. Transfer pasta to a 8x8-inch baking dish (9x 13-inch for 4 ppl).
Top with crushed tortillas and cheese.
Bake in the bottom of the oven until cheese is melted and chips are golden, 5-7 min.