Something family ground beef

Name: Something family ground beef with Cheesy Tortilla Crumble
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 250 g Bœuf haché; 170 g Pennes; 42.5 g Croustilles de maïs; 1 pièce(s) Poivron; 56 g Jeunes épinards; 2 pièce(s) Oignon vert; 56 ml Crème; 4 cs Base de sauce tomate; ¼ tasse(s) Cheddar, râpé; 1 pièce(s) Concentré de bouillon de bœuf; 8 g Mélange d'épices à enchilada; 10 g Mélange d'épices pour sauce crémeuse; cs Beurre non salé*; cs Huile*; cc Sel*; cc Poivre*

with Cheesy Tortilla Crumble

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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.

Allergènes:

Blé

•Lait

•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

250 g

Bœuf haché

170 g

Pennes

42.5 g

Croustilles de maïs

1 pièce(s)

Poivron

56 g

Jeunes épinards

2 pièce(s)

Oignon vert

56 ml

Crème

4 cs

Base de sauce tomate

¼ tasse(s)

Cheddar, râpé

1 pièce(s)

Concentré de bouillon de bœuf

8 g

Mélange d'épices à enchilada

10 g

Mélange d'épices pour sauce crémeuse

Pas inclus dans votre livraison

Beurre non salé*

Huile*

Sel*

Poivre*

Informations nutritionnelles

Énergie (kcal)910 kcal

Graisses40 g

dont saturés18 g

Glucides94 g

dont sucres9 g

Fibres8 g

Protéines44 g

Cholestérol125 mg

Sel1090 mg

Gras Trans1 g

Potassium1150 mg

Calcium225 mg

Fer7 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Grande casserole

•Cuillères à mesurer

•Verre doseur

•Non-Stick Pan

•Passoire

Instructions

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.