Cheesy Tex-Mex Double Beef and Orzo Skillet
with Tortilla Crumble and Sour Cream
Say hello to this satisfying meal — hearty and full of flavour, it's a fiesta for the taste buds! Lean ground beef is cooked with zesty Mexican seasoning before being finished in a skillet with orzo, sweet peppers and cheesy tortilla crumble topper.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
170 g
Orzo
(Contains Wheat)
1 unit
Sweet Bell Pepper
1 unit
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit
Sour Cream
(Contains Milk)
85 g
Tortilla Chips
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
2 unit
Beef Broth Concentrate
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
28 g
Baby Spinach
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Butter*
(Contains Milk)
0.06 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return orzo to the same pot, off heat.
- Add half the garlic salt and 1 tbsp (2 tbsp) butter. Stir until melted, 1-2 min. Cover and set aside.
- Meanwhile core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Roughly chop spinach.
- Cut open one end of tortilla chip package. Using a rolling pin or pot, crush chips in packaging until approx. 1/2 inch in size.
- Add crumbled chips and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet.
- Season with 1 tsp (2 tsp) Mexican Seasoning. Toss to coat.
- Bake in the middle of the oven, stirring halfway through, until toasted and fragrant, 2-3 min.
- Heat a large oven-proof pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and peppers.
- Cook, breaking up beef into smaller pieces, until no pink remains, 5-6 min.**
- Carefully drain and discard excess fat.
- Add broth concentrates, tomato sauce base, remaining garlic salt, remaining Mexican Seasoning and 1/4 cup (1/2 cup) reserved pasta water. Stir to combine.
- Add orzo and spinach to the pan with meat.
- Season with salt and pepper, then stir to combine. (NOTE: If you don't have an oven-proof pan, carefully transfer mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl]).
- Sprinkle tortilla crumble over top.
- Sprinkle cheese over top.
- Bake in the middle of the oven until cheese is melted, 3-5 min.
- Divide baked orzo between bowls.
- Dollop sour cream over top.
- Sprinkle green onions over top.
If you've opted for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.