I have been obsessed with a recipe for Jalapeno Cheddar Burgers that are part of my Core De Force eating plan. The burger form of this recipe is SUPER tasty and easy to make but I found myself cutting up the leftover burgers and mixing them with additional veggies and rice which was also SUPER tasty. So I thought “I bet this would be amazing with some pasta.” And Jalapeno Cheddar Beef Chop Suey was born.
- 8oz of whole wheat elbow macaroni, [i]approx 4 cups of cooked pasta[/i]
- 1 tablespoon olive oil
- 1/2 of a small red onion, [i]diced[/i]
- 2 jalapenos, [i]seeded and chopped[/i]
- 1 pound 93% lean ground sirloin
- 1 small tomato, [i]diced[/i]
- 1 tablespoon Worcestershire sauce
- Himalayan pink salt, [i]to taste[/i]
- Fresh black pepper, [i]to taste[/i]
- 1/2 cup shredded cheddar cheese
- Cook that pasta according to the package directions[br]
- In a large non-stick skillet heat the olive oil over a medium heat.
- Add the red onion and jalapenos. Saute for 2-3 minutes until the onion begins to turn translucent.
- Turn the heat up to medium high and add the ground sirloin.
- Using a wooden spoon break up the meat to brown it and start to mix it with the onions and jalapenos.
- Once the meat is almost completely brown add the diced tomato, Worcestershire sauce, salt, and pepper.
- Turn the heat off and mix in the cooked pasta and cheddar cheese.
I had a lot of leftovers of the meat since this recipe makes 4 servings I also made another version where I omit the cheddar cheese completely and top it with a dallop of ricotta instead. The warmed noodles and beef help melt the ricotta and when all mixed together it makes a really yummy sauce!
If you replace the cheddar with ricotta and are following the Fix nutrition plan your container equivalent will be: 1.5 red, 0.5 green, 1 yellow.
If you use more than a 1/2 cup of cooked pasta for your serving just adjust your yellow container count as needed!
This time I cooked a package of RP’s Pasta Red Lentil Fusilli. I do not follow a gluten free diet but this pasta is SO GOOD. Since it fresh it cooks up in 3 minutes and I honestly can’t tell the difference between this and regular pasta. It even packs a little bit more protein per serving than your average pasta which is a win in my book as well!
I am a big fan of their spinach fettucini as well and used it regularly as a base for my cauliflower alfredo sauce!