Tex-Mex Beef Stew
with Orzo, Feta and Tortilla Crumble
Beef adds bold flavour to this hearty stew. It joins orzo, bell peppers and fresh spinach in an aromatic tomato broth before being topped with spiced tortilla chip crumble and feta cheese.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
170 g
Orzo
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
113 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
85 g
Tortilla Chips
(May contain traces of: Sesame, Milk)
15 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Sesame, Milk, Mustard, Tree nuts, Peanuts, Sulphites, Wheat)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Sesame, Milk, Sulphites, Wheat, Gluten, Fish, Egg, Crustaceans, Soy)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- To a large pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain and return orzo to the same pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Heat a large non-stick pan over medium-high heat.
- When hot, add beef, onions, peppers and Tex-Mex paste to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Add crushed tomatoes, chicken stock powder, 1 1/2 cups (2 1/2 cups) water, 1/4 tsp (1/2 tsp) salt and 1/2 tsp (1 tsp) sugar.
- Bring to a simmer over medium-high heat. Cook, stirring occasionally, until veggies soften and broth thickens slightly, 1-2 min.
- To the pot with orzo, add beef mixture, spinach and 1 tbsp (2 tbsp) butter. Stir until wilted, 1 min.
- Remove from heat and cover with a lid to keep hot.
- Carefully wipe the pan clean.
- Reheat the same pan (from step 3) over medium-high.
- Meanwhile, cut one corner of the tortilla chip bag to let the air out. Using your hands, crush chips in the bag to make 1/2-inch pieces.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then crushed tortillas. Cook, stirring often, until tortilla pieces are lightly toasted and 1-2 min. Remove from heat. (TIP: You can skip this step if you don't want to toast the tortillas!)
- Season stew with salt and pepper.
- Divide stew between bowls.
- Sprinkle tortilla crumble and feta over top.
If you've opted to get beef, omit oil, then add beef, veggies and Tex-Mex Paste to the dry pan. Cook beef in the same way the recipe instructs you to cook the chorizo.**
