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SuperQuick Cheesy Beef Enchilada-Style Pasta

SuperQuick Cheesy Beef Enchilada-Style Pasta

with Veggies and Creamy Cilantro Sauce
0.0(136)
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Calories
: 
920 kcal
Protein
: 
44g protein
Preparation Time
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Egg
  • Sulphites
  • Mustard
  • Mustard
  • Milk
  • Tree nuts
  • Fish
  • Egg
  • Sesame
  • Crustaceans
  • Gluten
  • Sulphites
  • Soy
  • Wheat
  • May contain traces of allergens
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Beef

170 g

Fusilli

(Contains: Wheat)

1 unit(s)

Sweet Bell Pepper

113 g

Corn Kernels

7 g

Cilantro

¼ cup

Cheddar Cheese, shredded

(Contains: Milk)

43 mL

Creamy Dressing

(Contains: Milk, Egg)

2 tbsp

Tomato Sauce Base

(May contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

8 g

Enchilada Spice Blend

(Contains: Sulphites May contain traces of: Mustard, Milk, Tree nuts, Sesame, Soy, Wheat, Peanuts)

1 tbsp

Tex-Mex Paste

(Contains: Mustard May contain traces of: Milk, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

1 tbsp

All-Purpose Flour

(Contains: Wheat May contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Peanuts)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories920 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate91 g
Sugar11 g
Dietary Fiber7 g
Protein44 g
Cholesterol110 mg
Sodium1010 mg
Trans Fat1 g
Potassium1100 mg
Calcium150 mg
Iron6 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.
•Cup
•Colander
•Large Pot
•Baking Sheet
•Aluminum Foil
•Large Non-Stick Pan
•Small Bowl
•Measuring Spoons

Cooking Steps

Cook fusilli and prep
1
  • 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.
  • To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
  • Reserve 3/4 cup (1 1/2 cups) pasta water.
  • Strain fusilli, then return to the pot, off heat.
  • Meanwhile, core, then cut pepper into 1/4-inch pieces.
  • Finely chop cilantro.
Broil veggies
2
  • On a foil-lined baking sheet, add peppers, corn and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine. 
  • Broil in the middle of the oven for 6-8 min, stirring halfway through, until tender.
Cook beef and simmer sauce
3
  • Meanwhile, heat a large non-stick pan over medium-high.
  • When hot, add beef to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
  • Reduce heat to medium, then add Enchilada Spice Blend, Tex-Mex paste and flour. Cook for 1 min, stirring often, until fragrant.
  • Add tomato sauce base and reserved pasta water. Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with pepper.
Finish and serve
4
  • To the pot with fusilli, transfer beef mixture and veggies, then stir to combine.
  • Reheat the same pot over medium. 
  • Meanwhile, in a small bowl, combine creamy dressing, cilantro and 1 tsp (2 tsp) water. Season with salt. (NOTE: This is your creamy cilantro sauce!)
  • When the pot is hot, sprinkle cheese over top. Cook covered for 1-2 min, until cheese melts.
  • Divide fusilli mixture between bowls. 
  • Spoon creamy cilantro sauce over top.

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