This one-and-done dinner in a hurry packs beef, veggies and noodles into one easy bowl. What's even better? It's a meal that everyone is sure to devour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Enchilada Spice Blend(ContainsSulphites/Sulfite)
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
Beef Broth Concentrate
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer peppers to a plate. Set aside.
Heat the same pot over medium-high. When hot, add beef and onions. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Enchilada Spice Blend and garlic. Cook, stirring often, until fragrant, 1 min.
Add marinara sauce, broth concentrate, 2 1/2 cups water (4 1/2 cups for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Stir to combine, then bring to boil. Once boiling, stir in cavatappi and reduce heat to medium. Simmer uncovered, stirring often to prevent sticking, until cavatappi is tender, 12-14 min.
Add peppers, spinach and half the cheese to the pot with cavatappi. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper.
Divide Southwest beef and cavatappi between bowls. Sprinkle remaining cheese over top.