Spicy Southwestern Beef and Mac

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 1022kcal

Ingredients

Roasted Zucchini, Corn, and Poblano Peppers

  • 1 cup Zucchini cut into chunks
  • 1/2 cup Poblano pepper seeded and diced
  • 1 cup Corn
  • 1 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Spicy Southwestern Beef and Mac

  • 4 oz Elbow macaroni (or your preferred pasta)
  • 8 oz Ground beef
  • 1 TBSP Extra-virgin olive oil
  • 1/2 tsp Ground cumin
  • 1/2 tsp Chili powder
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Cayenne pepper (adjust to heat preference)
  • Salt to taste
  • Black pepper to taste
  • 1 cup Onion diced
  • 1 cup Bell pepper diced (red or green)
  • 1 clove Garlic minced
  • 1 TBSP Tomato paste
  • 1/2 cup Chicken broth or water
  • 2 TBSP Sour cream (optional, for creamy texture)
  • 2 TBSP Cheddar cheese shredded, (optional, for topping)

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • 1/4 tsp Vanilla extract
  • 1 cup Milk (whole or plant-based)
  • 1 cup Water
  • Ice cubes (optional, for serving)
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • Prep all ingredients as per the instructions above.
  • Place the zucchini, poblano pepper, and corn on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  • Roast the vegetables in the preheated oven for 20–25 minutes, turning halfway through. The zucchini should be tender and golden, the corn slightly charred, and the poblano peppers softened.
  • While the vegetables roast, cook the macaroni in a pot of salted boiling water according to package instructions. Drain and set aside.
  • In a large skillet over medium heat, heat olive oil. Add the ground beef, cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Cook, breaking up the beef until browned. (Cook ground beef to an internal temperature of 160°F (71°C).)
  • Add diced onion, bell pepper, and minced garlic. Sauté for 3–4 minutes until softened.
  • Stir in tomato paste and cook for 1 minute.
  • Add chicken broth (or water) and stir to create a sauce. Simmer for 3–4 minutes until slightly thickened. If desired, stir in sour cream for a creamy texture.
  • Optional: Add the drained pasta to the skillet and mix well to combine or serve the beef over the pasta.
  • In a blender, combine the banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth and creamy. Add more milk or ice to thin or thicken to your liking. Taste and adjust sweetness if needed.
  • Serve the spicy beef and mac with the roasted vegetables and a glass of Korean banana milk. Garnish with shredded cheddar cheese.

Nutrition

Calories: 1022kcal | Carbohydrates: 104g | Protein: 42g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 539mg | Potassium: 1673mg | Fiber: 10g | Sugar: 35g | Vitamin A: 3764IU | Vitamin C: 154mg | Calcium: 373mg | Iron: 5mg

Spicy Southwestern Beef and Mac

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2
Calories 1022 kcal

Ingredients
 
 

Roasted Zucchini, Corn, and Poblano Peppers

  • 1 cup Zucchini cut into chunks
  • 1/2 cup Poblano pepper seeded and diced
  • 1 cup Corn
  • 1 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Spicy Southwestern Beef and Mac

  • 4 oz Elbow macaroni (or your preferred pasta)
  • 8 oz Ground beef
  • 1 TBSP Extra-virgin olive oil
  • 1/2 tsp Ground cumin
  • 1/2 tsp Chili powder
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Cayenne pepper (adjust to heat preference)
  • Salt to taste
  • Black pepper to taste
  • 1 cup Onion diced
  • 1 cup Bell pepper diced (red or green)
  • 1 clove Garlic minced
  • 1 TBSP Tomato paste
  • 1/2 cup Chicken broth or water
  • 2 TBSP Sour cream (optional, for creamy texture)
  • 2 TBSP Cheddar cheese shredded, (optional, for topping)

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • 1/4 tsp Vanilla extract
  • 1 cup Milk (whole or plant-based)
  • 1 cup Water
  • Ice cubes (optional, for serving)

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Prep all ingredients as per the instructions above.
  • Place the zucchini, poblano pepper, and corn on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  • Roast the vegetables in the preheated oven for 20–25 minutes, turning halfway through. The zucchini should be tender and golden, the corn slightly charred, and the poblano peppers softened.
  • While the vegetables roast, cook the macaroni in a pot of salted boiling water according to package instructions. Drain and set aside.
  • In a large skillet over medium heat, heat olive oil. Add the ground beef, cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Cook, breaking up the beef until browned. (Cook ground beef to an internal temperature of 160°F (71°C).)
  • Add diced onion, bell pepper, and minced garlic. Sauté for 3–4 minutes until softened.
  • Stir in tomato paste and cook for 1 minute.
  • Add chicken broth (or water) and stir to create a sauce. Simmer for 3–4 minutes until slightly thickened. If desired, stir in sour cream for a creamy texture.
  • Optional: Add the drained pasta to the skillet and mix well to combine or serve the beef over the pasta.
  • In a blender, combine the banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth and creamy. Add more milk or ice to thin or thicken to your liking. Taste and adjust sweetness if needed.
  • Serve the spicy beef and mac with the roasted vegetables and a glass of Korean banana milk. Garnish with shredded cheddar cheese.

Nutrition

Calories: 1022kcalCarbohydrates: 104gProtein: 42gFat: 51gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 118mgSodium: 539mgPotassium: 1673mgFiber: 10gSugar: 35gVitamin A: 3764IUVitamin C: 154mgCalcium: 373mgIron: 5mg
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