Chopped & Ready

Beefy Cheesy Enchilada Pasta

with corn and poblanos

Prep & Cook Time: 15-20 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 4 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Protein-Packed

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In Your Box (serves 4)

  • 16 oz. Ground Beef
  • 16 oz. Cooked Penne Pasta
  • 4 fl. oz. Cream Sauce Base
  • 5 oz. Frozen Corn
  • 4 fl. oz. Enchilada Sauce
  • 4 oz. Shredded Cheddar-Jack Cheese
  • 4 oz. Fire Roasted Diced Tomatoes
  • 3 oz. Diced Poblanos
  • ¼ oz. AP Flour
  • 1 Tbsp. Taco Seasoning

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    640
  • Carbohydrates
    51g
  • Net Carbs
    46g
  • Fat
    32g
  • Protein
    37g
  • Sodium
    1100mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Large Non-Stick Pan
  • 1 Plate

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.

  1. 1

    Cook the Ground Beef

    Place a large non-stick pan over medium-high heat.

    Add ground beef and 1/4 tsp. salt to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    Reduce heat to medium. Transfer ground beef to a plate. Wipe pan clean and keep over medium heat.
  2. 2

    Cook the Vegetables

    Add 1 tsp. olive oil, corn, and poblanos (to taste) to hot pan. Stir occasionally until vegetables are slightly browned, 3-4 minutes.

    Kids not a fan of extra heat? Feel free to skip/reduce the poblanos.

  3. 3

    Add the Sauce

    Add flour to hot pan and stir until no dry flour remains.

    Add 3/4 cup water, tomatoes, enchilada sauce (to taste), taco seasoning (to taste), cream base, and 1/4 tsp. salt. Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce and taco seasoning. Stir to combine and bring to a simmer.

    Once simmering, stir occasionally until slightly thickened, 2-3 minutes.

    If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.
  4. 4

    Add Pasta and Beef and Finish Dish

    Add pasta and ground beef to hot pan. Stir occasionally until combined and pasta is coated, 30-60 seconds.

    Evenly top with cheese. Cover and let melt, 2-3 minutes.

    Remove from burner.

    Plate dish as pictured on front of card. Bon appétit!
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