One-Pot Southwest Beef and Cavatappi
with Monterey Jack and Baby Spinach
This one-and-done dinner-in-a-hurry packs beef, veggies and pasta into one easy bowl. The best part? It's a meal everyone is sure to devour.
Ingredients: Crushed tomatoes with onion and garlic (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Cavatappi (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Yellow onion • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Spinach • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
170 g
Cavatappi
(Contains Wheat)
1 unit
Sweet Bell Pepper
1 unit
Yellow Onion
28 g
Baby Spinach
1 unit
Crushed Tomatoes with Garlic and Onion
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
1 unit
Beef Broth Concentrate
Not included in your delivery
½ tbsp
Oil*
0.56 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Heat a large pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with salt and pepper.
- Transfer peppers to a plate. Set aside.
- Reheat the same pot over medium-high.
- When hot, add beef and onions to the dry pot.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat, if desired.
- Add Tex-Mex paste, crushed tomatoes, broth concentrate, 2 cups (3 1/2 cups) water and 1/2 tsp (1 tsp) salt to the pot with beef and onions.
- Stir to combine, then bring to a boil over high.
- Once boiling, stir in cavatappi and reduce heat to medium.
- Simmer uncovered, stirring often to prevent sticking to the pot, until cavatappi is tender, 14-16 min. (TIP: If pasta sticks too much, add more water, 1/4 cup at a time. Scrape up any pieces stuck to the bottom of the pot.)
- If desired, roughly chop spinach.
- Add peppers, spinach and half the cheese to the pot with cavatappi.
- Cook, stirring often, until spinach wilts, 1-2 min.
- Season with pepper, to taste.
- Divide Southwest beef and cavatappi between bowls.
- Sprinkle remaining cheese over top.
