Quick Creamy Tex-Mex Beef Pasta
with Peppers and Corn
This Southwestern-inspired meal is a packed with flavour and low on prep! It's sure to become your new week-day go-to.
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
Spaghetti
(Contains Wheat)
2 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tbsp
Southwest Spice Blend
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
113 g
Corn Kernels
56 mL
Cream
(Contains Milk)
1 unit(s)
Sweet Bell Pepper
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
7 g
Parsley
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Once water is boiling, add spaghetti and corn to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- When tender, drain and return spaghetti and corn to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over high heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- 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, 3-4 min.**
- Season with salt and pepper.
- Add Southwest Spice Blend, Tex-Mex paste, tomato sauce base and 1/4 cup (1/2 cup) water. Cook, stirring constantly, until mixture is well combined, 2-3 min.
- Remove the pan from heat.
- Add cream and cheese. Stir to combine, until cheese melts, 1 min.
- Season with salt and pepper, to taste.
- Pour sauce over spaghetti and corn, then stir to combine.
- Divide pasta between bowls.
- Tear or roughly chop parsley, then sprinkle over pasta.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the chorizo.**